57 Reviews

These scones are WONDERFUL. I am enjoying one right now. I made them exactly as described (with the glaring error that I forgot the 1/4 tsp. cream of tartar). It did not seem to make any difference. I live in Jamaica where very cold butter doesn't stay very cold for long once it leaves the fridge, so I cut into very small cubes worked it in with a pastry blender and then finished mixing quickly with my fingers. Blueberries are hard to come by so I used orange flavoured craisins and I am sure I will try other variations. Forming the dough into a ball and cutting into wedges was very easy and they came out perfectly shaped, perfectly sized and perfectly delicious. No problem in handling at all. The texture is exactly what I expected and they are wonderful with a little lemon curd-another British delight-spread on them while still warm. I will definitely make these again and with any luck there will be some left tonight when my husband gets home.. Thank you Kittencal-wonderful, as always

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Donalda May 13, 2010

These are delicious! Great crust with a moist and fluffy middle. I took some to work and several people weren't familiar with scones at all; I would describe as a cross between a biscuit and a muffin. Mine crumbled slightly as I was eating but was moist enough I could squish the crumbs together with my fork and pick them up. I used about 1 1/2 cups of craisins and the zest of 2 lemons instead of blueberries and omitted the cinnamon but otherwise followed ingredients. Not quite enough cranberries or lemon for me so next time I'll double it or put in a cup of something else like white chocolate chips! I've never made scones but after looking at some other recipes another change I made was to put all of the flour mixture ingredients in the food processor and then pulse with frozen cubes of butter till it resembled meal rather than flour. The dough for me was very wet (could be preparation?) and resembled a thick muffin batter. Didn't even bother attempting to roll or knead it as it would have required adding a substantial amount of flour. I divided the "dough" and shaped triangles by hand on parchment paper. I baked half of the batter and am freezing (in triangle shapes) the rest to bake later. The six I baked were very large (one barely fit on a standard saucer) as they spread quite a bit in the oven. Unless the frozen ones don't spread, next time I'll make 16 scones from this recipe (or perhaps 18 as I plan to add another cup of ingredients).**UPDATE** Frozen scones were wonderful! I made 8 scones from the frozen dough (1/2 batch) and they were still large scones. I didn't change the oven temp but did leave them in the full 15 minutes. The frozen scones didn't seem to spread as much in the oven as the fresh ones but since I changed the size perhaps it just wasn't as obvious. One tip when freezing, they are still somewhat soft and sticky when fully frozen so if you want to stack them be sure to use wax paper between layers. I put mine in a single layer in freezer bags.***Update*** Made them for Christmas as cranberry lemon and used a large cookie scoop to portion them for goodie trays and baskets--of the dozen baked items, this was tied for first!

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persi February 20, 2010

I was so concerned with over mixing the dough I don't think I mixed it enough.Because of this my dough was quite crumbly and it was hard to form into a nice round dough,my fault.But I managed to stick it all together and form scones.I had some strawberries that I needed to use up so I subbed them for the blueberries.I also sprinkled a cinnamon/sugar mixture on top before I baked them.These are very tasty,even with my crumbly dough.The almond extract is really nice in these also.

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LuuvBunny January 10, 2009

Yay Kittencal! Once again, I am very pleased to give a 5 star review to one of your recipes. These were light, fluffy, tasty and, most important to me, not disgustingly sweet. I made these for a "tea party" on a cold, rainy day with my 3 year old son and his friend. They helped with the mixing and grating the frozen butter (a tip I got from Cook's Country magazine.) After tasting one, my son told me I was the "best cooker in the world." Thanks Kittencal for making our tea party tasty. :o)

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Jmommy209 February 19, 2010

Delicious! I added 3/4 bag of coconut and 3/4 bag of chocolate chips and they turned out great. I also kneaded the dough before rolling it out and it was super easy to work with. Will definitely make these again!!

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Hillllary June 29, 2008

Just made these and they were very good. Had to use 1/4c milk as the batter was too crumbly to work with. Did not make glaze but spread butter and sprinkled sugar before eating. My husband really liked them. Next time will use 1/2c brown sugar and 1/2c reg sugar.

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xedarcy February 22, 2015


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Hissy Hussy February 07, 2014

Wonderful! Better than the bakery. I used frozen blueberries, thawed and patted dry, then flour them before adding to the mix. Had to use a bit more flour in the mix also to keep it from being too soft due to the moisture in the blueberries.

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emmit419 October 13, 2012

Devine...especially served with Devonshire cream.

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Abby Girl August 20, 2012
Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones