Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This is my all time favorite scone recipe and I’ve tried quite a few! The dough is just perfect! I get compliments all the time:)
These were terrible and i will not be making them again. . There used to be a recipe that Elise had on here for scones with variations of lemon blueberry or orange cranberry that were to die for. Those are sadly no longer on the site. I wish i had printed that recipe as it was the best. Any luck someone saved it?
Hi Cathy, I’m sorry you didn’t like the recipe! As for my recipes, I only have a Ginger Scones sweet scone recipe. I do have a Lemon Blueberry Ricotta Pound Cake, and a Cranberry Orange Nut Bread. But no other sweet scones. Perhaps you are thinking of a different site?
Loved this recipe. I did a second batch but added cranberries and did an orange glaze, was great as well. If you do an orange glaze you still need a bit of lemon juice to balance out the sweetness.
Insanely easy and superb! I “studded” some berries on the top of each scone before sliding them in the oven. When the glaze is drizzled on, there are pinkish swirls around the berries.
I made these to eat while watching the Royal Wedding. It was great to be able to make the batter the night before, and it took no time at all to do so in the food processor. The photos were really helpful, btw. Both my husband and I thought these were delicious, especially when they were still warm.
Enjoyed making this recipe. The instructions are very clear and I followed them easily for a good result. I am not a baker but will prepare these again as they were a hit for Mother’s day.
Tried your recipe this morning — super easy and delicious!!! I like the idea of substituting yoghurt for the cream, plus I had everything I needed for the recipe on hand! The food processor recipe was easy to follow–thanks!!
We followed the recipe to a T, and I’m sorry to say these were really disappointing. The lemon glaze was transparent and never set. I know scones aren’t typically full of complex flavors, but these had none. Zest and some vanilla in the dough would help, but the texture wasn’t good either so we won’t be bothering with them again.
Have to ask in the article you stated that you have made different variations… what other kinds have you made… looking for ideas:) Thank you!
Here’re a few more of my scone recipes:
Sesame Scones with Tahini Glaze
Coconut Scones with Ginger Glaze
Strawberry Coconut Scones
Almond Scones with Grand Marnier Glaze
Green Apple Scones with Cider Glaze (adapted by my friend Cheryl)
Can you use frozen blueberries?
Hi, B! Yup, I think frozen blueberries would work. I’d go ahead and add them to the dough while they’re still frozen. Otherwise, I think they might get too mushy.
Any advice for egg substitute? My son would love these but has an egg allergy.
I haven’t tried this myself, but there are eggless scone recipes out there. I’d start by substituting 1/4 cup of extra yogurt for the egg and increasing the baking powder by 1/2 teaspoon. They may not get as much lift as when eggs are included, but I think that’s a good place to start!
What is the butter measure in oz please?
4 ounces of butter! I’ve added it to the recipe, as well. Thank you!
As a true lemon hound, I’ll be adding a tsp. of zest into the scone batter to let those essences blend.
I’m going to make these with gluten free flour, I have done it with Bob Mills 1 2 1 gluten free flour without yogurt or blueberries, but did use buttermilk and it works really well together, so I must try these ones. Thanks for sharing your techniques and recipe.