So working off other's suggestions, let me (highly!) recommend this! Cook the scones at 375 on parchment. (And I highly recommend an airfilled cookie sheet.I used our Kitchen Aid blender to mix the dry ingrediants, and then to cut in the frozen butter chunks. I didn't sweat the fact there were still large chunks of butter in the midst of most of the batter -- large chunks of butter is what you want in a scone, because as they melt in the oven they create those "pockets." I also used a 1/3+ c of dark brown sugar, and one lemon zested. Next time I'll use two lemons zested... or a lemon and an orange zested (or two oranges zested). From there I dumped it out into a wider larger bowl. I subbed out 1/2 c of liquid for nonfat plain yoghurt, and only used 1 1/4 total liquid total. Like everyone else I doubled the vanilla.Into the quite dry batter, Just before I tipped out the "batter" on to my parchment, I added 1c+ frozen small wild blueberries, putting them in the very crumbly batter, in part by smooshing them into the batter (they were frozen!) when the whole was on the parchment. I made a very rough rectangle on the parchment, and then cut the long way of the rectangle into half, and the short way into four rows, then cut triangles out of the small rectangles (the classic scone shape). Using a broad knife, I shoved them around the parchment to give each a little room. I sprinkled them with oats and liberally with cinnamon sugar.All together there were 16 flat-ish triangular scones. I cooked them for 15 minutes, turned the cookies sheet and then another 5. The scones were browned on the edges, but not dry.Everyone had at least two! Some took them with butter, one ate them with Bonne Maman wild blueberry jam, and everyone else had them as-isThey were very good -- but not as sweet (as mentioned) as storebought ones!
Anonymous
DC
5/7/2018
I've made these twice now basically as written (no extra ingredients) and have not had the problems with texture that other people are reporting - however, I do like soft, moist scones, not the ones that are usually in American cafes, which to me are so hard and dry I might as well be eating a rock. However, I should clarify that (1) I measure the flour the old-fashioned way, by sifting it and showering it into the measuring cup, not by scooping it out of the bin with the measuring cup (which means it's about 30% less by weight), and (2) when I make this recipe, it does not yield 11-12 scones - more like eight. Also, I don't use the food processor, because it's a pain to clean and I prefer to cut the butter in by hand. But the texture and flavor are perfect and delicious. I prefer making this recipe with a 1/4 cup scoop (so the scones are smaller) and cooking them for a total of 20 minutes, rotating them after 10. But I've done it as written with larger scones and a longer baking time and those are fine, too.
htorrance
Such a difficult question to answer...
3/19/2016
I don't know if these are "scones" or not, but these turned out deliciously, and moist too. I did not end up using all the half and half, maybe 1/4 cup less and it seemed quite moist enough. I accidentally didn't read the directions all the way through and ended up adding the extra 3 T of oats into the dough.
klpearce
1/20/2014
I have to agree with those who saidtheirs "spread out". Given all themixed reviews, I still decided to givethis recipe a try reducing the liquidand adding more flavoring (doubledvanilla, lemon zest & a few drops ofFiori di Sicilia). They turned outlooking like muffiny-pancakes. I'm anexperienced baker and can understandrecipes turning out a bit differentthan described however, althoughedible, this recipe should in no wayhave the word "scone" in the title.
Anonymous
Tampa
1/2/2013
Made these dairyfree and a bit healthier. A big hit! Instead of 3 c flour, used 2 c reg flour, 1/2 c barley flour, 1/2 c almond meal. Replaced half andhalf with almond milk. Used organic vegetable shortening instead of butter. Added the 1 tsp lemon zest rec by other reviewer (would add more next time along with a bit more sugar or agave or something...). Followed main instructions for preparing and cooking. I put the mix in the fridge for about 30 mins before cooking. They turned out great!
Anonymous
Oak Park, IL
8/10/2012
I made these scones this morning with fresh blueberries. Did not get blue dough. I agree they aren't really scone scones, but they were very good. I have those cookie scoops and used the big one so they were well rounded.
BethAlane
Carson City, NV
7/20/2011
I rate this as exceptional with the following modifications. Generous 1/3 c. brown sugar, sub 1 1/3 c. buttermilk for half and half, and double the vanilla. I fold in the blueberries (frozen wild berries from Trader Joe's) gently after the oats (otherwise you get blue scones). I also measure in 1/4 c. mounds.I think the modifications make the recipe a great success (How I measure success: I've made them for countless parties and people always eat at least 2 and ask for the recipe.) I also love that they're not too sweet and you can avoid the sugar spike that often comes from overly sugary breakfast food.I'd like to try subbing wheat pastry flour at some point, which I think would taste great but might require a bit more buttermilk.
rewinslow
santa barbara, ca
6/16/2011
This is not a scone recipe; it's too cakey and moist. So I rated it "OK," because it didn't live up to what we think of as scones. Also, it was bland. There are other, better scone recipes out there; use those and skip this one.
mittenkg
Seattle, WA
5/14/2011
this is one of the best scone recipes i have ever made (and i make scones frequently). If they are getting too thin during baking, you might be mixing the batter too much. Try refrigerating the dough for a few minutes. This works best with fresh blueberries (no surprise there).
lcarty21
4/29/2011
These didn't turn out very scone-like for me at all. As one reviewer said, they spread out and became cookie-like. Toasted the next morning they were still pretty tasty, but I wanted a scone! I also added lemon and orange zest for a little more flavour. I think the re-toasting was curcial because otherwise they were a little spongy and bland.
Anonymous
Montreal
12/15/2010
This recipe is delicious and super easy to make. As scones go, it's also pretty healthy. I reviewed the recipe in detail on my blog http://misschefy.wordpress.com
MissChefy
8/28/2010
Great recipe! Forgot to use lemon zest as others hadsuggested - it would have been nice but not at allnecessary. Mine turned out more like giantbreakfast cookies than like traditional scones, butthat's appreciated as I eat breakfast on the go, andthese don't need butter & won't be so crumbly.
Veggie_Mol
MB, SC
8/1/2010
I also added a bit extra vanilla and about 1 T lemon zest, and used 1/2c sugar. scrumdidlyumptious! Moist, crumbly goodness. Not too sweet or cakey.
toripelz
little rock, arky
6/24/2010
Not bad at all. I was making these with my 10 year old and we forgot to add the salt. Even without the salt they were light, cakey, and tasty. I am actually partial to more cakey items over dry scones. I don't know if it was because we did forget to add the salt, but it didn't have all that much of a blueberry flavor except when you bit into one. I kind of hoped it would have a better flavor, but I know it was part our fault. I will definitely make these again, maybe in smaller scoops to serve a crowd. Either way, they were still plenty tasty!
kimrob
3/6/2010
This scone is delicious, but it does not have the traditional texture of a scone. Most scones are dry and dense--this one is light and fluffy. The individual scones are the size of blimps; they definitely look more like a commercial product (infected with American gigantism) than a homemade one. Given the size of the dough, mixing in the processor was a great idea.
gailsin
Bethlehem, PA
12/30/2009
