53 Reviews of simple sweet scones

From: Amazonheart

On Mar 21, 2005

These scones are perfect for those who want a delicately sweet, but simple confection - I used 1/3 cup of sugar, but I have mine plain with coffee. KEY: Make 2 rounds, not 1. Also, I prefer cutting each round into eighths, as they bake better. Cut each round into quarters, and then neatly bissect each quarter into two equal triangles - they come out more evenly than slicing across the round to make eighths. Baste with milk, and sprinkle liberally with sugar to make a flavorful coating. I had to bake mine for 15 minutes to get them done. Delectable and reassuring comfort food.

From: Mary Scheffert

On Oct 17, 2006

This is an extremely simple recipe that can be adapted in so many ways! I added about a 1/2 cup of sweetened dried cranberries, a 1/2 cup of walnuts (chopped small), and the zest of one large orange. Before putting them in the oven, I sprinkled them with some sugar. YUM! Can't wait to experiment with other flavor combinations - thanks for posting! -M (Note: I like to form the dough into a rectangle and cut 6 squares, then cut each square diagonally to get 12 scones.) Made these again as a "welcome home" surprise for my folks who were returning from MN. Orange & cranberry is their favorite, and I have found that cutting the dough with a biscuit cutter is much easier than forming the traditional wedge-shape. They also seem to bake more evenly. -M =)

From: princessbride029

On Apr 14, 2009

Yum! **Updated to say: I make this recipe quite often! I usually mix a teaspoon of vanilla in with the milk prior to mixing with dry ingredients, and usually serve them with a basic powdered sugar glaze (Powdered Sugar Glaze); I've also tried mixing other "extras" in, like chocolate chips or berries - SO tasty and easy! Thanks so much for sharing!

From: adena mangis

On May 19, 2006

These are soooo good! I made half a recipe for me and my husband. We had them with raspberry jam. All I can say is yummy. Thanks!!

From: Meghan

On Sep 6, 2008

So easy! I made these with the full 1/3 of sugar and substituted vanilla sugar. I tossed in a few tablespoons of chopped walnuts and drizzled a simple maple glaze over the top when they were hot out of the oven. YUM!

From: GoodMorningBurger

On Dec 11, 2006

Easy, light, sweet scone recipe. What a great rise these had, as well! I added a scant 1/3 cup of sugar and brought them to a tea party, and the words I heard constantly were: "WHEN ARE YOU MAKING THESE FOR US AGAIN?!?!?" That's pretty good proof that they were adored... Make sure to place the oven rack in the middle, as the tips have a tendency to get browner than the middles very quickly! Many thanks!

From: jaclynkb

On Jul 31, 2009

LOVE this recipe. Have tried it multiple times with multiple variations and it never fails me (and never fails to impress others). My favorite variation: add 1 tablespoon of lemon rind with the sugar and, once prepared, sprinkle raw sugar and slivered almonds on top before baking. Super fresh tasting, and the marriage between the sugar and almond is excellent — sweet, nutty, and crispy. Next time I'm throwing blueberries in too.

From: Chef #1096695

On Feb 2, 2009

These scones are delicous. Very easy to make and came out perfect. I will be making these over and over again.

From: Kath2226

On Jun 17, 2007

I love sweet, flakey scones and was looking for a recipe that fit that description. These were EXACTLY what I was looking for! They're English-style, not biscuits, which means they're crumbly, sweet and firm. They were fabulous and very easy to make. I used my KitchenAid mixer and had to pull the dough into a ball on the counter, as it didn't come together in the mixer. I also halved the recipe and made 8 scones, although it would have been better as 6 larger scones. Great recipe!!!

From: Chrissy T.

On Jul 13, 2007

These were a nice and sweet tasty treat. I added some white and milk chocolate chips and a bit of vanilla to the batter. After reading some of the reviews, I was scared that they may brown too quickly before having a chance to cook through, so I lowered the temp to 400. But after 25 min. in my oven, the very center was still just the tiniest bit raw. Maybe next time I'll just follow the recipe. Very tasty! Thanks for such a quick and delicious recipe. Chrissy Update! Baked another batch this morning and just followed the recipes cooking instructions, baking at 425 F. Mine took about 15 minutes after having divided the dough into 2 rounds which I then cut into 6 pieces. Cooked perfectly! And I love that there's no cream or buttermilk involved since I never have them on hand. Excelent recipe, and the kids love picking what's going to get mixed in. Thanks again!