Sour Cream Scones

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I watched the show for Feb. 9th, and Miss Paula said to put these into a preheated 350 degree oven, but the recipe says 400 degrees. She also cut into 8 triangles but the recipe says to cut into 16. How did everyone else do theirs, I've not made these yet, but they look yummy and can't wait to try them. Thanks

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I read the comments about the bitter taste of the excess baking pwd. so I decided to cut it down to 1 1/2 tbls. just in case. I did not taste a bitter taste at all. In fact, these are so light and delicious. Next time I will go ahead and add the total 2 tbls. as directed. I'm a little confused that so many people had the same result of bitterness and so many people did not experience that. My baking pwd is new and that is the only thing that I can figure might make the difference.
I will make these again and often. I loved that they were so quick and easy to make. What a delight!

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I had no problem with the 2 T baking powder either. Do you suppose those other gals used baking soda thinking it was powder???? That would be bitter alright!

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These scones are really delicious and the easiest of the many scone recipes I've ever tried. However, these do not really taste like scones to me. The sour cream and high butter content make them very rich and much more biscuit like. They are good, but not suitable to a light tea break with cream and jams.

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I loved this recipe. It baked perfectly for me as instructed. I did add a little cinnamon to the dough at the kneading stage to create swirls and then to the tops with the sugar. I made them for a family tea party and there weren't any left!

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The reason these taste bitter is because the recipe lists "2 tablespoons baking powder" as an ingredient. This should be 2 TEASPOONS. I should have taken the time to look up other scone recipes; most use 2 teaspoons baking powder. I hate to waste good ingredients, but at least my goats enjoyed them.

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I don't understand the "bitter" comments. This was a PERFECT Scone recipe. Absolutely worth trying. Scones are NOT supposed to be super sweet. Now, I have a sweet tooth, and love a good dessert.......Scones ARE NOT dessert people!!!! Don't listen to the suggestions about the baking powder.....this recipe is perfect as-is.

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I read all the reviews, good and bad, and was hesitant to try this with such mixed opinions, especially with regard to bitterness and the possibility that the baking power measurement was wrong. I watched Paula's segment online, confirmed that she says to use 2T, so I gave it a try (although I admit I used slightly less than 2T.

I loved the result, and so did my guests. I served with rasberry rhubarb jam. Next time I'll offer several jam/preserve options. And I may even play around with adding nuts, and maybe a hint of vanilla as was mentioned in an earlier review. But I loved them just the way they were.

I am not a fan of super sweet baked goods, so these were perfect for me. Since others may want more sweet it's nice that everyone is able to customize their scone sweeness with preserves/jams. You won't like these if you're looking for typical sweet baked good. And you won't like these if you're looking for a denser/heavier scone; these are like the perfect cross between a biscuit and scope, much lighter.

Also worth mentioning that the raw sugar was key. Adds a bit of sweet, and a nice texture/crunch. Don't skip this ingredient.

I highly recommend this!

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They were very bitter. I needed to rinse my mouth after tasting. I have never tried baking Scones before. When i compared other recipes the baking powder was much less then the 2 tablespoons per 2 cups of flours. 1 tsp. probably would be sufficient.

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I think the amount of baking powder and/or baking soda is in error in the recipe. Has anyone noticed this and figured out what the correct amount(s should be? The scones have a distinctly bitter taste when following the printed recipe. Jim