Scones

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This is the first time I've made scones, so followed the recipe exactly, but these are almost inedibly salty! Am I the only one who has had this problem?

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delectable and easy to make. my girls said it tasted like "puffy clouds!" I added chopped dried cherries & lemon zest.

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Simple and delish! I also have added "mix ins" like grated orange rind and cranberries, raspberry & white chcolate chips, or 1 tsp of cinnamon and cinnamon chips!

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Easy and delicious! They taste just like the scones I had in England. I added fresh blueberries with the dried cranberries. I loved the combination of both.

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These are awesome and super easy...I used all butter because I had no shortening. I also used fresh blueberries that I covered with a little flour. I gently added them at the end before the rolling process by hand. Thanks so much!

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Mr. Brown, These were outstanding! I can't eat any grains, so I substituted white (highly polished buckwheat flour (1 3/4 Cups. I had half 'n half on hand, so used that. It is hard to get buckwheat flour to really taste good and have a good texture. This recipe works!
Thanks!
Carol

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This a delicious, basic recipe. We made them plain the first time and after they cooled I added a vanilla glaze. Fantastic! I made them in the traditional manner by forming the dough into two large circles and cutting into six triangles rather than using a biscuit cutter. It still made a dozen and the cooking time was the same. For those who had difficulty rolling out the sticky dough, I recommend placing plastic wrap over the dough then rolling. The plastic wrap will keep the sough from sticking to your rolling pin.

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I have never made scones before and was a little nervous about trying them. I'm so glad I made these, they are light and fluffy just the way I like them. I used dried blueberries in mine and look forward to trying some new flavors in my next batch.

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This is a great base recipe to experiment with different flavors and add ins. It's easy and works well with almost anything you toss in from sweets, to dry fruits, to honey and berries. I've made them a few times with whatever flavors strike my mood (or I have in the cupboard at the time. These aren't quite the texture I crave though. I've been in the mood for a denser more "starbucks scone" like texture. If anyone has any tips on how I can tewak/alter this recipe to get that texture I would greatly appreciate the input!

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I've made these scones numerous times and have recently started to switch the cream with buttermilk. The first time it was out of desperation, but honestly it makes the scones even better! They come out perfectly every time!