5 Reviews

I've tried four different scone recipes recently, and this is the best by far. It was a little time-consuming the first time through, but the prep has gotten quite short after making them half a dozen times or so. I have substituted skim and 2% milk, and both work beautifully. I have also substituted a couple of tablespoons of orange juice for half the milk, and added some orange rind and dried cranberries. That dough was a little stickier, but had a tasty result. For a final batch, I omitted the juice and added the orange rind and cranberries, then sprinkled a little sugar on top before baking - excellent result. I do recommend using the cookie cutter or cutting into wedges as they do not make very pretty drop scones, but the flavor and the balance between flakiness and density is perfect. One of our new favorites!

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LightEra February 20, 2008

Was delicious! I served it with devonshire cream and raspberry conserve, and it got raves from my guests. I used fresh currants from my currant bush and it was delightful!

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martiniswiller August 17, 2004

Followed recipe except for the cream, I used 2% milk and added currants, biscuits were lovely with some homemade strawberry jam! Delicious plain with butter too!

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Elly in Canada November 12, 2003

I've made these a couple times now, and they are great! Even my scone-hating husband likes them - very moist and fluffy.

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CuteOne February 28, 2010

Tasty, but not as fluffy as scones should be. They were very dense.

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Super Wifey January 18, 2010
Currant Cream Scones