This sweet scone recipe will make a holiday breakfast or afternoon tea special.
This aptly named recipe is proof that anyone can bake like a pro! Make this easy scone recipe next time you need to impress.
How to Make Easy Scones
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make scones at home:
- Mix the dry ingredients, then work the butter into the dough using your fingers.
- Add the raisins.
- Whisk the sour cream and egg together.
- Stir the egg mixture into the flour mixture.
- Transfer the dough to a floured surface and pat into a circle.
- Sprinkle the dough with sugar and cut it into triangles.
- Bake the scones in a preheated oven until golden brown.
How to Store and Freeze Scones
Store the simple scones in an airtight container at room temperature for up to two days or in the fridge for up to one week.
You can freeze the scones for up to three months. Thaw in the refrigerator overnight or at room temperature for a few hours.
Cookdap Community Tips and Praise
"Great and easy recipe," according to one Cookdap community member. "I used almond flour and no fat Greek yogurt as substitutes and it came out really good!"
“This is my go-to scone recipe and I don’t think I’ll find one that’s any better,” says noahjr1980.
“This is a great recipe,” says Mary Blubaugh. “Super easy and the scone is moist ? not dry at all. It’s the perfect ‘base’ recipe. I will be making all the variations!”
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 8 tablespoons unsalted butter, frozen
- ½ cup raisins (or dried currants)
- ½ cup sour cream
- 1 large egg
- 1 teaspoon white sugar
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
Step 2
Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
Step 3
Whisk sour cream and egg together in a small bowl until combined.
Step 4
Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
Step 5
Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
Step 6
Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 319 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat9g | 47% |
Cholesterol60mg | 20% |
Sodium249mg | 11% |
Total Carbohydrate41g | 15% |
Dietary Fiber1g | 4% |
Total Sugars15g | |
Protein5g | |
Vitamin C0mg | 2% |
Calcium58mg | 4% |
Iron2mg | 10% |
Potassium143mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 20 years ago
I saw this in the USA Weekend magazine and had to try it. I made the Cherry/Almond version and the scones were wonderful. I added a touch more almond extract than the recipe called for to suit our tastes. It takes minimum time and the product is light and flakey. I’m looking forward to trying all of the variations. Great recipe!
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- by: Heather T.
- 19 years ago
very easy recipe, very delicious, taste just like the ones I have tried at a local tearoom, very light, buttery, rich taste. I served them with cream and blueberry and strawberry jam. Delish!! I did not have unsalted butter, but just used salted butter and left out the salt, very easy! I did not use the raisins either, tasted good just plain with the fruit jam
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- by: Heather T.
- 19 years ago
very easy recipe, very delicious, taste just like the ones I have tried at a local tearoom, very light, buttery, rich taste. I served them with cream and blueberry and strawberry jam. Delish!! I did not have unsalted butter, but just used salted butter and left out the salt, very easy! I did not use the raisins either, tasted good just plain with the fruit jam
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- by: Cookdap Member
- 19 years ago
One word. Heaven!! The recipe is easy and quick with fantastic results. Sweet, light and flaky. I’m amazed and I couldn’t be happier that I tried this one. We ate ours with Raspberry Curd and Lemon Curd. I also left out the raisins. Better then our local tea room. Now all I have to figure out is how to make some tea punch/british punch.
5 stars!
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- by: Cookdap Member
- 19 years ago
I’ve used tons of recipes for scones over the years since scones are one of my favorite things. I was actually looking for one similar to a recipe I lost but came across these…. These happen to be my new favorite recipe. It’s the sour cream that makes it I think. I decided on a cranberry almond variaton when I made them. Add 1tsp almond extract, and crasins instead of raisins. Soooooooo good.
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- by: Joy Moritz
- 19 years ago
This is the best scone recipes! I have tried many different recipes. Very moist & flaky. I made the lemon-blueberry & the almond-cherry & plain. I also made lemon curd to top them. (I used the perfect lemon curd recipe on Allrecipes.) Also very good with rasberry jam & lemon curd on top.
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- by: Joy Moritz
- 19 years ago
This is the best scone recipes! I have tried many different recipes. Very moist & flaky. I made the lemon-blueberry & the almond-cherry & plain. I also made lemon curd to top them. (I used the perfect lemon curd recipe on Allrecipes.) Also very good with rasberry jam & lemon curd on top.
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- by: Michelle Labes
- 18 years ago
I did some experimenting today. My outcomes show that this continues to be a great recipe! I made the lemon-blueberrie variation and the cherry almond variation this morning following the recipe exactly. I also then made the simple raisin recipe only substituting non-fat plain yogurt for the sour cream and adding 1 tsp. orange zest. All three batches of scones met high reviews by all the different personalities who were at my house and sampled all three, but I have to say that actually the batch made with the non-fat yogurt was actually lighter (most likely because of less fat content) but it still remained very moist and flavorful. I will probably make all my scones with non-fat yogurt from now on. I will see how the left-overs fare and will let you all know…later note: Yes! The left overs were still quite light and moist and fluffy!! Yum!
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- by: Michelle Labes
- 18 years ago
I did some experimenting today. My outcomes show that this continues to be a great recipe! I made the lemon-blueberrie variation and the cherry almond variation this morning following the recipe exactly. I also then made the simple raisin recipe only substituting non-fat plain yogurt for the sour cream and adding 1 tsp. orange zest. All three batches of scones met high reviews by all the different personalities who were at my house and sampled all three, but I have to say that actually the batch made with the non-fat yogurt was actually lighter (most likely because of less fat content) but it still remained very moist and flavorful. I will probably make all my scones with non-fat yogurt from now on. I will see how the left-overs fare and will let you all know…later note: Yes! The left overs were still quite light and moist and fluffy!! Yum!
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- by: Brandy Lee
- 18 years ago
Fantastic! I never knew that scones could be so easy to make. I made orange-blueberry, and they were delicious! I did not have dried blueberries, so I used some frozen. I just picked the blueberries from a bag of mixed berries and voila! They turned out very well. Thanks for an awesome addition!
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- by: Brandy Lee
- 18 years ago
Fantastic! I never knew that scones could be so easy to make. I made orange-blueberry, and they were delicious! I did not have dried blueberries, so I used some frozen. I just picked the blueberries from a bag of mixed berries and voila! They turned out very well. Thanks for an awesome addition!
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- by: Steph P.
- 18 years ago
Terrific scone recipe! I have been intimidated by scones in the past (mine were always too dry) – but this is a great, simple recipe!
Grating the butter is key – odd – but important to get the butter evenly mixed into the scones. Actually, i kindof forgot my butter for about 30 minutes until I worked it into the flour and it worked fine (albeit a little messy.)
I used cherry craisins and added 3 big shakes of dried orange peel. The sour cream/egg mixture poured over the flour nicely and mixed up quite easily with the back of a spoon. I barely had to use my hands at all.
I then split the mixture into two balls and flattened one to about 7″ diameter (3/4″ thickness)on parchment paper on a stone, patted granular sugar on top, and sliced into 8 pieces. Seperated them and then actually needed to cook them 15 minutes. They were perfect and I love the smaller scone size!
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- by: Steph P.
- 18 years ago
Terrific scone recipe! I have been intimidated by scones in the past (mine were always too dry) – but this is a great, simple recipe!
Grating the butter is key – odd – but important to get the butter evenly mixed into the scones. Actually, i kindof forgot my butter for about 30 minutes until I worked it into the flour and it worked fine (albeit a little messy.)
I used cherry craisins and added 3 big shakes of dried orange peel. The sour cream/egg mixture poured over the flour nicely and mixed up quite easily with the back of a spoon. I barely had to use my hands at all.
I then split the mixture into two balls and flattened one to about 7″ diameter (3/4″ thickness)on parchment paper on a stone, patted granular sugar on top, and sliced into 8 pieces. Seperated them and then actually needed to cook them 15 minutes. They were perfect and I love the smaller scone size!
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- by: Umm Maryam
- 18 years ago
I must admit I was quite sceptic to try out this recipe as I have never made scones before but the reviews I read encouraged me to go ahead and I am glad I did coz it was so easy and fantastic! As per someone’s suggestion I opted for yoghurt instead of sour cream and it was good. Thanks!
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- by: Umm Maryam
- 18 years ago
I must admit I was quite sceptic to try out this recipe as I have never made scones before but the reviews I read encouraged me to go ahead and I am glad I did coz it was so easy and fantastic! As per someone’s suggestion I opted for yoghurt instead of sour cream and it was good. Thanks!
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- by: Emily Beggs Claus
- 18 years ago
EXCELLENT!!I also used 1/2C craisins and 1/2C white choc chips. In place of the raisins. Try buttermilk instead of sour cream too. It made no difference to the taste and/or texture. I have a divided scone pan (williams/sonoma) that works so much better than trying to shape this dough by hand. The less you mess with the dough the more moist it will be.
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- by: Emily Beggs Claus
- 18 years ago
EXCELLENT!!I also used 1/2C craisins and 1/2C white choc chips. In place of the raisins. Try buttermilk instead of sour cream too. It made no difference to the taste and/or texture. I have a divided scone pan (williams/sonoma) that works so much better than trying to shape this dough by hand. The less you mess with the dough the more moist it will be.
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- by: Paula Kreft
- 18 years ago
I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn’t go for. So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times. Dumped in the wet ingredients and pulsed just until combined. MUCH easier, (probably took a total of 1 minute) and texture is the same. These are excellent! For the raisin version, I suggest adding a generous amount of cinnamon. The cherry/almond combination is wonderful.
I also did a lemon/blueberry and a lemon/cranberry batch but definitely use fresh grated lemon rind along with lemon extract. -
- by: Paula Kreft
- 18 years ago
I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn’t go for. So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times. Dumped in the wet ingredients and pulsed just until combined. MUCH easier, (probably took a total of 1 minute) and texture is the same. These are excellent! For the raisin version, I suggest adding a generous amount of cinnamon. The cherry/almond combination is wonderful.
I also did a lemon/blueberry and a lemon/cranberry batch but definitely use fresh grated lemon rind along with lemon extract. -
- by: Caitlin
- 18 years ago
This is a regular in my house. I mix the dry ingredients in a food processor, add cut up frozen butter until it is in pea-sized pieces or smaller, and then dump it out to be mixed with the rest of the ingredients. Instead of raisins I use frozen wild blueberries (wild blueberries are smaller). I freeze these before cooking on parchment paper and then move them to a tupperware once they’re solid. Then I pop them straight into the oven from the freezer with a little sugar on top. They take closer to 25 minutes to cook from frozen.
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- by: Caitlin
- 18 years ago
This is a regular in my house. I mix the dry ingredients in a food processor, add cut up frozen butter until it is in pea-sized pieces or smaller, and then dump it out to be mixed with the rest of the ingredients. Instead of raisins I use frozen wild blueberries (wild blueberries are smaller). I freeze these before cooking on parchment paper and then move them to a tupperware once they’re solid. Then I pop them straight into the oven from the freezer with a little sugar on top. They take closer to 25 minutes to cook from frozen.
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- by: Rachanee
- 18 years ago
I’ve made these scones a dozen times now. They are soooo incredibly delicious. Don’t let the dough get warm from hand mixing or it’s quite possible your scones won’t rise to the occasion!! Don’t forget a generous spoonful of clotted cream & jam to go with it. You won’t regret it unless your scone becomes a vehicle for the entire jar of clotted cream!!!!!!
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- by: Rachanee
- 18 years ago
I’ve made these scones a dozen times now. They are soooo incredibly delicious. Don’t let the dough get warm from hand mixing or it’s quite possible your scones won’t rise to the occasion!! Don’t forget a generous spoonful of clotted cream & jam to go with it. You won’t regret it unless your scone becomes a vehicle for the entire jar of clotted cream!!!!!!
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- by: Janhomecookin
- 18 years ago
These are simply wonderful! Very easy and all of the variations are great. If you make these without the raisins, they are the BEST for strawberry shortcakes. Pam is a genious. Go buy all of her cookbooks. I did. I have hundreds of cookbooks (seriously) and hers never get shelved, since I use them almost every day. I’ve had good luck using my food processor for these. I mix all the dry ingredients in the work bowl, pulse in the butter (don’t mix too much), add the egg and sour cream, pulse to barely combine, then add the dried fruit and nuts. Easy peasy!
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- by: Janhomecookin
- 18 years ago
These are simply wonderful! Very easy and all of the variations are great. If you make these without the raisins, they are the BEST for strawberry shortcakes. Pam is a genious. Go buy all of her cookbooks. I did. I have hundreds of cookbooks (seriously) and hers never get shelved, since I use them almost every day. I’ve had good luck using my food processor for these. I mix all the dry ingredients in the work bowl, pulse in the butter (don’t mix too much), add the egg and sour cream, pulse to barely combine, then add the dried fruit and nuts. Easy peasy!
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- by: Gilda George
- 18 years ago
These scones were simply delicious and very simple to make. Because I didn’t have sour cream, I used butter milk instead. Added one cup of raisins, lemon zest, and added one tsp. of vanilla extract. I used cold butter, which I cut into chunks. The food processor made this recipe almost effortless to prepare. The whole family loved them; will surely make these again.
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- by: Gilda George
- 18 years ago
These scones were simply delicious and very simple to make. Because I didn’t have sour cream, I used butter milk instead. Added one cup of raisins, lemon zest, and added one tsp. of vanilla extract. I used cold butter, which I cut into chunks. The food processor made this recipe almost effortless to prepare. The whole family loved them; will surely make these again.
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- by: Tara Lazar
- 18 years ago
What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. But sticky is an understatement! Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. This is the best scone recipe I’ve tried and it’s a definite make-again and again!
Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I will never consider another recipe for scones, this one is the absolute best. -
- by: Tara Lazar
- 18 years ago
What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. But sticky is an understatement! Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. This is the best scone recipe I’ve tried and it’s a definite make-again and again!
Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike. I will never consider another recipe for scones, this one is the absolute best. -
- by: Cookdap Member
- 18 years ago
In school, groups of students had to research countries and my group researched britian. As a part of the presentation we had to cook a food from that country to give the class. I had all the ingredients at home to make these which was so great. I doubled the recipe which was not that much more work. I did not use raisins because i thougt that would turn off some people in my class and they still turned out great! I made them 2 days before I had to present because I was going to be busy but the whole class loved them anyway. They were even cold. I was so happy, I suggest this recipe for any time and anything!
One note though, I put wax paper under the scones and I think it started to burn in the oven with the high temperature so I do not suggest that.
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- by: KVN2003
- 18 years ago
These were excellent. Intead of freezing the butter, I chopped it into little cubes while cold with a good chefs knife, then worked it into the flour mixture by hand. This worked well. I prefer my scones a little sweeter, so next time I will use 1/2c., maybe more, of sugar. Overall, great base to include whatever add-ins you like. Thanks for the post.
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- by: KVN2003
- 18 years ago
These were excellent. Intead of freezing the butter, I chopped it into little cubes while cold with a good chefs knife, then worked it into the flour mixture by hand. This worked well. I prefer my scones a little sweeter, so next time I will use 1/2c., maybe more, of sugar. Overall, great base to include whatever add-ins you like. Thanks for the post.
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- by: Apple Jacks
- 18 years ago
Wow. These scones are to die for. Moist and tender, they are just sweet enough with the sugar on top for a morning rush. I made the Orange Sauce for Crepes from this site to go with, but found it to be overkill. The only complaint I have is that I hate cleaning box graters, so I will just cut up the butter in small pieces next time with a knife. Otherwise, her directions are superb.
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- by: Apple Jacks
- 18 years ago
Wow. These scones are to die for. Moist and tender, they are just sweet enough with the sugar on top for a morning rush. I made the Orange Sauce for Crepes from this site to go with, but found it to be overkill. The only complaint I have is that I hate cleaning box graters, so I will just cut up the butter in small pieces next time with a knife. Otherwise, her directions are superb.
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- by: Ivyguppy
- 18 years ago
What a great recipe! I loved the simplicity of the recipe and the tasty results. The texture WASN’T dry and hard as a rock like some recipes; it was tender and relatively moist. I loved it! I followed the cranberry-orange recipe, except I didn’t have any oranges that day so I substituted the zest of 1 lemon. YUMMY! I tried it again with orange zest a second time, but I found that I preferred the cranberry-lemon combo. Since then, I’ve found that cranberry-lemon plus 1 tsp. vanilla is also tasty, as is just lemon (zest) and 1 tsp vanilla.
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- by: Ivyguppy
- 18 years ago
What a great recipe! I loved the simplicity of the recipe and the tasty results. The texture WASN’T dry and hard as a rock like some recipes; it was tender and relatively moist. I loved it! I followed the cranberry-orange recipe, except I didn’t have any oranges that day so I substituted the zest of 1 lemon. YUMMY! I tried it again with orange zest a second time, but I found that I preferred the cranberry-lemon combo. Since then, I’ve found that cranberry-lemon plus 1 tsp. vanilla is also tasty, as is just lemon (zest) and 1 tsp vanilla.
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- by: TIFFENY
- 18 years ago
I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they were the best scones they had ever had!!!
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- by: TIFFENY
- 18 years ago
I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they were the best scones they had ever had!!!
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- by: Kelly And Brad Aiello
- 18 years ago
I have made these a couple of times and they are really simple and yummy! A little sweeter and much more moist than any I have ever had while eating out. And, not being a fan of raisins, I added frozen blueberries from this years harvest and they were terrific!
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- by: Kelly And Brad Aiello
- 18 years ago
I have made these a couple of times and they are really simple and yummy! A little sweeter and much more moist than any I have ever had while eating out. And, not being a fan of raisins, I added frozen blueberries from this years harvest and they were terrific!
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- by: AQUARIUS
- 18 years ago
This was the very first time for me to make scones today (actually just baked and tasted some right now!). It was great to choose this recipe for my first scone!! Taste is good, texture is good, everything is perfect for me. I didn’t have dried blueberries so I tried to use frozen ones. When I stired in berries, the dough seemed very wet but it was no problem after baked. I will definitely use this recipe again!!
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- by: AQUARIUS
- 18 years ago
This was the very first time for me to make scones today (actually just baked and tasted some right now!). It was great to choose this recipe for my first scone!! Taste is good, texture is good, everything is perfect for me. I didn’t have dried blueberries so I tried to use frozen ones. When I stired in berries, the dough seemed very wet but it was no problem after baked. I will definitely use this recipe again!!
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- by: Bethany Gingerich
- 18 years ago
Excellent recipe! I needed a savory scone to go with chili for dinner, so I cut the sugar in half and added 1/2 t. garlic powder, 1/2 t. basil, 1/2 t. oregano, and 4 oz. colby cheese, shredded (abt. 1 c.) – added all this after working in the butter. I also don’t freeze & grate the butter – I just work it in with my hands until I get a coarse meal texture. I will definitely use this recipe for sweet or savory scones!
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- by: Bethany Gingerich
- 18 years ago
Excellent recipe! I needed a savory scone to go with chili for dinner, so I cut the sugar in half and added 1/2 t. garlic powder, 1/2 t. basil, 1/2 t. oregano, and 4 oz. colby cheese, shredded (abt. 1 c.) – added all this after working in the butter. I also don’t freeze & grate the butter – I just work it in with my hands until I get a coarse meal texture. I will definitely use this recipe for sweet or savory scones!
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- by: Emily
- 18 years ago
Simply Devine!!!
Perfect and EASY recipe to make whenever that is devine on your taste buds and makes you very satisfied.
I used craisins and 1/4 tsp of orange EXTRACT and this came out WONDERFUL. Paired with strawberry preserves and clotted cream, this is devine!
PS – don’t forget to have a cup of tea!
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- by: Emily
- 18 years ago
Simply Devine!!!
Perfect and EASY recipe to make whenever that is devine on your taste buds and makes you very satisfied.
I used craisins and 1/4 tsp of orange EXTRACT and this came out WONDERFUL. Paired with strawberry preserves and clotted cream, this is devine!
PS – don’t forget to have a cup of tea!
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- by: Alex K
- 18 years ago
I made the orange/cranberry version and I highly recommend it to those who are typically not too crazy about scones because of their typically dry texture. The orange zest made the scones moister and extremely flavorful. I used zest of 2 whole oranges which is a bit more than the recipe calls for. Freezing the butter after cutting it in half inch cubes is a good idea.
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- by: Alex K
- 18 years ago
I made the orange/cranberry version and I highly recommend it to those who are typically not too crazy about scones because of their typically dry texture. The orange zest made the scones moister and extremely flavorful. I used zest of 2 whole oranges which is a bit more than the recipe calls for. Freezing the butter after cutting it in half inch cubes is a good idea.
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- by: Mommy Melvin
- 18 years ago
Everyone who has tried these has asked for the recipe, or for me to make them at the next gathering. My mom loves them with cranberries and white chocolate, my daughter loves them with mini chocolate chips, and my son loves them with a little cinnamon and sugar sprinkled on top!
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- by: Mommy Melvin
- 18 years ago
Everyone who has tried these has asked for the recipe, or for me to make them at the next gathering. My mom loves them with cranberries and white chocolate, my daughter loves them with mini chocolate chips, and my son loves them with a little cinnamon and sugar sprinkled on top!
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- by: Jen Tipton Rizzo
- 18 years ago
Oh. My. Goodness. I don’t review very often, but this recipe is so incredible, I had to run to the computer to review! When I actually tasted the scones, I genuinely giggled – they are THAT good! I did tweak the directions, however, as I am much too lazy to do all that work. I cut the butter into chunks, stuck it in the freezer for a while, then tossed them into my food processor (using the metal blade, I still haven’t figured out what the plastic one is for). I pulsed the butter until it looked pretty crumbly, then added all the dry stuff at once (including the zest of one orange), pulsed a while longer until it looked crumbly and well-mixed. I then dumped in the wet stuff (I did also add a tiny splash of vanilla), pulsed it all until it came to a ball on the side of the machine, then dumped it onto a floured cutting board. I kneaded in some chopped almonds and dried cranberries, cut it into pieces, baked, and voila! The most incredible scones I’ve ever tasted. EVER.
(I also drizzled a confectioner’s sugar/water mix over them once cooled, but it’s not necessary)
Thanks a million, Pam, for such an incredible recipe!
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- by: Jen Tipton Rizzo
- 18 years ago
Oh. My. Goodness. I don’t review very often, but this recipe is so incredible, I had to run to the computer to review! When I actually tasted the scones, I genuinely giggled – they are THAT good! I did tweak the directions, however, as I am much too lazy to do all that work. I cut the butter into chunks, stuck it in the freezer for a while, then tossed them into my food processor (using the metal blade, I still haven’t figured out what the plastic one is for). I pulsed the butter until it looked pretty crumbly, then added all the dry stuff at once (including the zest of one orange), pulsed a while longer until it looked crumbly and well-mixed. I then dumped in the wet stuff (I did also add a tiny splash of vanilla), pulsed it all until it came to a ball on the side of the machine, then dumped it onto a floured cutting board. I kneaded in some chopped almonds and dried cranberries, cut it into pieces, baked, and voila! The most incredible scones I’ve ever tasted. EVER.
(I also drizzled a confectioner’s sugar/water mix over them once cooled, but it’s not necessary)
Thanks a million, Pam, for such an incredible recipe!
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- by: Sonja
- 17 years ago
I have tried many scone recipes looking for the perfect scone and this was it! Scones were moist and perfectly sweet (I did put in 1/2C sugar and others suggested for a sweeter scone) and easy to make. I made one plain batch and one with mini chocolate chips and my family loved them all! Thanks for sharing.
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- by: Sonja
- 17 years ago
I have tried many scone recipes looking for the perfect scone and this was it! Scones were moist and perfectly sweet (I did put in 1/2C sugar and others suggested for a sweeter scone) and easy to make. I made one plain batch and one with mini chocolate chips and my family loved them all! Thanks for sharing.
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- by: CASEYANDSHAWNA
- 17 years ago
These were great. Not overly dry. I added 1/2 almond extract and a 1/2 cup of fresh raspberries, when I was mixing the dough I was thinking what a huge mess (because of the berries) and I didn’t think that they would turn out. Well they did and they were awesome! Next I am trying them with dried cranberries, almond extract, and white chocolate chunks. Thanks for the great recipe.
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- by: CASEYANDSHAWNA
- 17 years ago
These were great. Not overly dry. I added 1/2 almond extract and a 1/2 cup of fresh raspberries, when I was mixing the dough I was thinking what a huge mess (because of the berries) and I didn’t think that they would turn out. Well they did and they were awesome! Next I am trying them with dried cranberries, almond extract, and white chocolate chunks. Thanks for the great recipe.
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- by: Motherbeans
- 17 years ago
Wow! Just got them out of the oven and they are wonderful. Once I tasted the dough I kinda figured they would be. I used Smart Balance instead of real butter and didn’t freeze it, just cut it in like you do biscuits. For the sour cream I used full fat. Instead of raisins I used frozen blueberries that streaked beautifully when you knead it slightly into a pie at the end. Overall they were great and easy to make.
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- by: Motherbeans
- 17 years ago
Wow! Just got them out of the oven and they are wonderful. Once I tasted the dough I kinda figured they would be. I used Smart Balance instead of real butter and didn’t freeze it, just cut it in like you do biscuits. For the sour cream I used full fat. Instead of raisins I used frozen blueberries that streaked beautifully when you knead it slightly into a pie at the end. Overall they were great and easy to make.
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