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Excellent scones which rose beautifully and were a wonderful light texture. I did everything as directed until step No. 5, where I just patted it down and used a round cutter. I just like round scones. Completely forgot to put them in the freezer, but they forgave me. We had them split with jam and whipped cream.

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Jangomango November 20, 2002

My friend Paula brought these to a bridal shower Sunday. She'd added dried cranberries and served them with an orange butter. I LOVED them!

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Gay Gilmore December 09, 2002

Another winning MEANCHEF recipe! I made it twice: first time followed the recipe as is - came out perfect. second time, i add some additional brown sugar (almost1/4 cup) and 2 tsp of orange zest - even better! I made good size 8 scones (baked for 10 min. turn off heat, for another 6 min in oven). They are flaky, soft, buttery, and mm-mm good!

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MooseCall September 09, 2003

Very buttery and lightly sweet! Very nice texture! Thank you Mean Chef, the whole family loved them!

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gingerkitten D May 05, 2003

I've already made these twice in the past 2 weeks and now I am making them again! I made them for my bible study and another time just for family and everyone loved them. We ate them w/ apple butter! I think this Saturday instead of pancakes for the kiddos were going to have these- Yum! I had bought the large carton of buttermilk since they were out of the small and found this recipe to help use it up, so glad I did! Thanks!!! Oh I did up the sugar about 3 Tbs or so.

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newtocookingm&m April 17, 2010

THE BAKING TIME GIVEN IS TOO SHORT for this recipe. The crust baked well and was delicious. Inside they were very doughy. I had to return them to the oven to finish baking them (I turned off the heat). This is a tasty recipe, but definitely needs some adjustment to the baking time and probably the temperature as well.

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Stormy Petrel February 28, 2009

Excellent recipe that provided a moist texture and delicious flavor. Putting it in the freezer for 20 mins before baking makes a difference in the outcome of the scones.

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Craig Conkling November 06, 2003

Favorite scone recipe! I skip the freezer step and they always turn out great anyway. We like them served with strawberries over the top too...sort of like an elegant strawberry shortcake. :) thanks for sharing!

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Lisa Gay March 15, 2015

Wonderful recipe! I didn't have a food processor so I used a pastry cutter to cut in the butter. I made them more pea sized than hazelnut sized. The phrase "shaggy mass" was a little confusing to me and since the buttermilk could be 1 cup or more, I think I added a little too much buttermilk. Also, I did not freeze the dough and it did run a bit. Next time I'll do that. I added about 1 tsp orange zest and 1 cup of dried cranberries - delish! I'm extremely pleased with this recipe and will use it again. I didn't have cream (which was why I was looking for a buttermilk scone recipe), so for the top, I used ff milk and sprinkled with sugar. It was just lovely along with our tea.

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Maddison April 09, 2010
Mean Chef's Buttermilk Scones