Buttermilk Scones

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I followed the recipe exactly and am severely disappointed! To begin, the texture is likened to that of a biscuit and is far too sweet. I prefer a more crumbly scone texture and am curious to know how those who've eaten English scones like the product from this recipe. I do not recommend to recipe to someone who is particular about his/her scones.

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This is my new go-to scone recipe (my old one, while delicious, used way too much cream for me to be able to make them very often. While still not health food, buttermilk makes these WAY lighter than your usual scone, but still moist and buttery-tasting. I look forward to experimenting with mix-ins.

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I can't believe these came out of my oven! I was very impressed with myself haha. It was a really simple recipe even though I was intimidated at first. As others have said, this is a great base for a 'simple scone' basic recipe to which you can add anything you like.

I agree with others that this is more like a biscuit than a scone but I prefer it that way and in fact next time I make this I'm going to omit the sugar altogether.

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These were good but not what I was expecting. I made them exactly from the recipe and they came out tasting like biscuits, not scones. Next time I will add way more sugar in the beginning and sprinkle more sugar at the end.

All in all, a great scone-shaped biscuit recipe.

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These scones were easy to prepare! They were light but crusty outside & moist, tender, buttery tasting inside. The wet/dry ratio works well. I substituted plain whole milk natural yogurt (w/o pectin for the buttermilk & 1/2 cup chopped dried cherries that had been softened in a couple TBSP of boiling water then drained. I also added 1/2 cup ground blanched almonds to dry mix. Placed on 11x15" stoneware bar pan with triangle points alternating. Brushed tops with half 'n'half & sprinkled liberally with demerara sugar. Baked 23 minutes to rich golden perfection! No need to serve with butter & jam- they are great as is.

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This is a definite family favorite. We've added dried cherries, cinnamon chips, and organge gest at different times. The cherries seem to be best along with a little sugar sprinkled on top. Yummy.

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This is a tasty recipe, but still does not have the lovely flakiness the store bought scones have, its like all the american scones, much like a biscuit.

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These scones were really easy to make, they only took about five minutes to prepare and 15 minutes to bake. I put in a little extra sugar and sprinkled some on top. I think they would also be good with cinnamon and pecans.

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This was so easy - added 1/2 cup chopped dried cherries instead of currants. I used a mini scone pan and just dropped the dough into the pan, smoothing the tops a bit. Great the next day toasted, too.

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it is good my kids love to take it to school it is also fun for them to help make.