These were very tasty! Mine did not rise up much but the flavour was fantastic so I will definitely do this recipe again. Next time I am going to add some currants.
The scones are amazing, soft flaky and buttery, and they keep for several days in an airtight contained. I added 3/4 cup cinnamon chips and they were fantastic. Instead of wrapping a towel at the end which seems to absorb a lot of the moisture, I placed a towel on the counter, set a wire rack on top of the towel and then placed the scones on the wire rack, wrapping the towel from underneath and over the scones.
Unbelievably good. I have made the lemon poppyseed and the cranberry orange on several occations. I always get rave reviews. I tried something new that was not suggested and they were goood too. I made banana walnut. I wonder how Rose would perfect them (they were good, but not as good as the cranberry or poppyseed ones)
Thank you for an out of this world scone.
Perfect scones! I've tried dozens of scone recipes, but was still in search of the perfect cream scone. It's so hard to find a scone recipe without eggs and I loved the inclusion of honey in this one. I can't believe it took me so long to find this recipe. These are delicious. Yes, they are great with candied ginger or currants, but they're so delicious plain. My search is over.
Easy to follow recipe with delicious results. I substituted lemon rind instead of orange with dried cranberries and they were a big hit, I made a second batch using dried cherries, also delicious. They also reheated beautifully
Wow. I don't like scones, they always seem bitter. But if Rose L B has a recipe, it is worth a try. You know she has tested it to the last detail. These are delicious. I forgot the 3 T so sugar and they were still great. Ate one and the rest are in the freezer because otherwise they would all be gone. Ginger and lemon are great complements and good additions.
These were excellent. Took me a little longer to get up to soft peaks on whipping the cream, and there was a touch of flour that just wouldn't absorb, but this is now my goto recipe for scones. I've made too many rock-like non-scone things in the past to not use this one again.
I adore these scones! My standard has always been the double ginger scones from FC, but these have surpassed those! No eggs was a first for me - but these are light and delicious - I did add crystallized ginger and next time may add dry fruit (King Arthur "jammies" are divine). But these are now my GO TO scone - they freeze very well, happily.
This recipe makes the best scones I've ever eaten. Flattening the butter and whipping the cream is genius. The scones were light, flaky, tender and melt-in-your-mouth delicious. You can read my full review at Taking On Magazines: http://bit.ly/11aK6Cj
These scones are divine. They remind me of shortbread, but lighter and fluffier. They are more "time consuming" than other recipes I have, but worth every minute of prep for their amazing texture and flavor. I wish I could report how they reheated, but didn't have any to reheat as the family devoured them the morning I made them. :-)