Basic British Scones

Quite a hit!

A keeper!

I added dried cranberries and the scones are so good!

Super easy. Great results. My three year old daughter loves to cook with me and this is a great recipe to make together as measurements are easy and do not require perfection. She insisted on adding orange flavored cranberries – which was a wise decision.

I used butter instead of margarine and forgot the milk wash, but these still turned out great! I topped one with butter and one with a pistachio butter – so good. I have had 3 in a row…

I used half & half instead of milk. Needed to add a lot more milk to make the dough hold together. Formed into a circle, cut into 6 wedges, refrigerated 10 minutes while oven pre-heated. Baked 15 minutes. My pastor said they are “so so good”.

I added 2 tsp of lime juice in place of the cream of tarter just before adding the milk. They turned out lovely. Just a hint of sweet.

I’m reviewing how these little jewels turned out, and not the recipe itself, because I made some changes. I found that 1/2 of milk was not enough. So, after adding at least 1 cup of milk (versus the 1/2 cup) I added about 1/2 cup of vanilla greek yogurt. That was probably too much because the dough was somewhat wet. But, with a little of flour, it was perfect. I also used salted butter, not margarine. And, I also added 1 tsp vanilla, some apricots, walnuts and chocolate chips. I really really loved these and will love them with coffee in the mornings to get the metabolism going. This one is a keeper, in my opinion. I know I know…why didn’t you try the original recipe instead of making changes right away? Because I didn’t like how dry the mixture was and I wanted to make sure these were a little sweeter and had more texture.

This is a very good , both in taste and texture . This is my go-to to recipe for scones. Easy to make and delicious.

I really liked it but i would leave it in for 5 more minutes

Added currants. Used butter since I never have margarine.

They came out light, tasty, great recipe. I cut a piece of frozen butter to make that 1/4 cup and ran it over a box grater, (makes nice even bits a butter through the flour). Please use some good butter in this recipe; makes a difference.

They were so good we had them with jam and butter. We’ll be making them again!

Really simple and easy recipe. Just the right texture and sweetness. I tweaked the recipe a little by using butter instead of margarine and adding frozen blueberries to the dough. The recipe yielded about 8 med/small-sized scones. Baking time was about 16 minutes, not 10. Highly recommend!!!

Came out very nice, I rolled them a bit too thin but they still cut in half for cream and jam. I did have some issues getting it to create a ball and feel like I used more milk than recommended but overall I was very happy with the results.

This is the perfect recipe for your first venture into British scones. You will make your own adjustments but here are my own tips gained after twice using the recipe and turning out perfect scones the second time. 1) I read several comments that instead of 1/2 cup milk use 1 cup. I found 3/4 cups to be adequate. 2) Because there is milk in the dough, skip the end part that suggests brushing the top with milk. The high 220C or 425F heat called for will brown the tops quickly so no need to brush with milk. When finished, I brush the tops with butter for a golden look. 3. I happened to have only self-raising flour this morning and used 2 cups of this with the baking soda required and it is much better than all purpose flour! Try it! 4. With the high heat, it really takes less than 10 minutes so don’t leave them too long and look in after 5 minutes. 5. The first time I did this, I used less than the sugar required and no salt and it tasted like cardboard. So I followed the required 2 tablespoons (1/8th cup) of sugar and added a bit more and added the salt sprinkled all over the flour. Much improved! 6) I don’t know what the cream of tartar does but it does give perfect scones!

Loved it! Light and nice-not sweet, just right for me. I didn’t have cream of tartar so I used only baking powder. Will try it again with cream of tartar and baking soda to see how it goes.

Absolutely PERFECT. Not like the Starbucks version of thispastry….covered in glaze and topped with obscene amounts of sugar! Add some dried fruit for the perfect breakfast pastry. These were enormously popular with my coworkers. They lasted no more than 5 minutes total.

Great basic recipe. I added cranberries and pecans for Christmas morning. also made 8 from batch by making large ones and cooking about 15 min.

I made these with a gluten free all purpose cup for cup replacement flour, unsweetened almond milk, and vegan butter substitute. I replaced the white sugar with turbinado sugar because I like the crunch. I was out of baking soda, so I omitted the cream of tartar and just used 3 tsp of baking powder. They still turned out AMAZING.

I made this recipe going explicitly by the instructionsturned out too crumbly & dry.