8 Reviews

Scones are one of my favorite things to both eat and make. If this recipe doesn't make a scone believer out of you I fear that there is no hope for you, lol. All scones are at their utmost best when still hot from the oven but these remain moist enough to rewarm very nicely. I used the currants but no lemon. The rich vanilla flavor is almost addictive. They were a delight with sugar free raspberry jam. Made for PAC, Spring '10.

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Annacia April 13, 2010

Made this recipe today, it was super easy!! I didn't have the heavy cream so i substituted with WHOLE MILK and used 1/3 cup. I used raisins and brush top of scones with a beaten egg to make it nice brown and shines. Def will make it again and again!

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luckyme623 May 01, 2013

Did anyone bring a defibrillator? Seriously?! Beat, heart, beat!

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gailanng March 02, 2012

Wonderful, wonderful, wonderful. What a fantastic scone. The flavor was excellent, the texture was perfect, crisp and crumbly on the outside and tender on the inside. I used golden raisins, good quality pure vanilla extract and freshly grated lemon peel. I can't wait to make these again. The scones were incredible served warm from the oven with a little butter. Thank you so much for sharing this recipe Lalaloula, that is going into my keeper box.

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Baby Kato November 29, 2010

Delicious scones!!! I bought a 1/2 flat of strawberries (6 pints) yesterday so this was so perfect served with sliced strawberries and a scoop of ice cream. Baked up so light and puffy, yet had a wonderful flavor. Thanks for sharing such a great scone recipe. I didn't add the optional items and don't feel it needed them although I am sure would be also great with them. Made for your win in the Tic Tac Toe Game Forum Event.

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diner524 May 02, 2010

Yummy! I made two batches, one as written and one with substitutes (Substituted dairy free margarine, lactose free milk and egg-like). So the whole family was able to enjoy them. Little Miss (DD) had the scones as an after school treat and she loved them. Hubby ate this share for supper and he enjoyed the scone. The dough for the scones was wonderfully soft yet held perfectly and when it cooked it was crumbly on the outside and soft on the inside. I had to flour around the glass which I had to use as the cutter. The servings were seven large scones for one batch and 14 small scones in the other batch. Thank you Lalaloula

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Chef floWer October 26, 2009

These tasted like no other scone I have ever had, they had a creamy taste to them but then this is the first time I've used cream in making a scone, gives a very different texture and taste compared to using milk and the egg adds a richness to them. I used a 7cm cutter and got 9 scones and baked at 200C for 10 minutes as they were nicely browned but a couple once split looked as though they could have done with another minutes or 2 (need to rotate tray). Served with strawberry jam and cream, thank you Lalaloula, made for Everyday a Holiday.

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I'mPat October 11, 2009

These were wonderful...I skipped the optional currants, but added the lemon zest. I reduced the vanilla to 1 t. The lemon and vanilla flavors were fabulous together, and the scones were so flaky and buttery. The only problem I had was that the bottoms were getting too brown, so next time I'll use one of my insulated baking sheets. Thanks for this great easy recipe.

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appleydapply October 09, 2009
Classic Tea Time Cream Scones