44 Reviews of Scones to die for

From: truebrit

On Aug 10, 2004

I've made these scones umpteen times now, and have finally got around to posting my review! They are delicious, far better than the recipe I previously used. I've had many friends try them, and everyone has been impressed. One adaptation I used is to place the 'ball' of dough directly onto the ungreased cookie sheet instead of patting it out on a counter. (Less mess!) After patting it out, I use a spatula to gently separate the scone wedges, so there is space between each one. I like to serve these warm with butter and perhaps a dab of jam. This one is definitely a keeper!

From: denizkizi

On Jun 18, 2004

Oh Ann! Wow great recipe. My dough was a little too gooey to make into a ball so I added a bit more flour and when it was still not manageable I put the dough into the freezer for about 5-7 minutes and only then was I able to make a ball and cut them up. They still turned out great*tip: they expand a bit so leave at least 2cm between each scone.

From: Jodi B.

On Apr 10, 2003

Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a teaspoon of cream. A light coating of sugar added the perfect amount of sweetness. I also cut them smaller to yield 16 triangles & they baked on a silpat for 12 minutes. They didn't last very long.

From: Gapeach

On May 21, 2004

Love this recipe! You have me so hooked on scones now! I used slightly over 1/3 cup of sugar, omitted the zest and sprinkled the scones with sugar, no cinnamon. They were heaven with a cup of warm coffee!

From: cara_rae76 Schmidt

On Mar 16, 2005

YUM! I'm sitting here reviewing the recipe with a hot scone in front of me. These scones are flaky and flavorful! I wanted plain scones so I skipped the zest and berries and added a little vanilla extract. This is the third reciped I've tested out for a tea I'm hosting, and I'll definatly go with this one!

From: Hugce

On Jan 9, 2006

Hubby and I agree 10 stars.....these scones were the best and soooooo easy. I used dried cranberries and my old faithful....fat free half and half. They don't even need butter because they truly melt in your mouth. It is amazing how they fluff up when baking. Thanks Ann for a real keeper.

From: penelope #2

On May 19, 2006

Followed the recipe to a "T". Took no time to throw together and they were wonderful!!!!

From: JenPo

On Apr 10, 2006

I began using this for my 4 year old's tea parties and had to double the batches because the grownups devoured them. They are better than the ones at our local teahouse!

From: Susan Lee

On Apr 1, 2004

Five stars is not enough! This is the best scone I ever had! Absolutely delightful. In fact, we have just ruined our lasagne dinner by eating them all. I made them "plain" with cinnamon/sugar topping. Yum!Thanks ever so much for sharing!

From: Joy1996

On Mar 2, 2004

I made these for DH to have each morning with his cuppa. Very tender, very rich scones. I didn't have currents or cranberries on hand, so I substituted raisins, the same with the whipping cream - I used heavy cream. I mixed in 1/2t. cinnamon with the flour (next time I may use 1t.), and softened the butter in the microwave to cut it in better. I baked them for 13 minutes and it was perfect for my oven - the scones came out golden brown on the bottom and were simply delicious!