These are simply the best tasting, easiest to make scones!!!! The texture is perfect. I used canola oil for shortening and added CRAISINS. I am hooked.
these were really tasty, especially when i added a touch of nutmeg to the batter, however,they were rock hard once they came out the oven. BUT, i'm going to try again in case i did anything wrong.
Wow! I made these with rice flour and added a bit of cream cheese to make the batter stick together better. I also used dried blueberries instead of raisins. They didn't get very brown after 15 minutes, but they are delicious nonetheless! Absolutely fantastic with butter. (I'm literally eating one as I type this.)
These were really easy. I made them using margarine and mixed craisins with the raisins. Mine burned on the bottom a little but they were still good. I prefer them warmed up but even room temperature, they were just the right consistency.
These didn't rise or brown very much but after 20 minutes I decided to take them out of the oven for fear that they would harden. They did taste great though!
I loved these! So easy!! I substituted dates for the raisins and they were wonderful!! Thanks for the great recipe. Scones are my favorite snack with coffee and I know these will not last.
After seeing Bergy's pic of these scones, I had to try them. They looked so good. I am sooo glad that I did! They not only look good, they taste GOOD. YUM! They are also easy to make. Thank you for sharing this recipe!
Excellent scones - I cut them round and made them about 1" thick. The texture is perfect. I think the secret is to hadle them as little as possible. I love them just buttered but I must say I also love lemon Curd on them Thanks Bert - great recipe