“Blueberry scones offer a nice alternative to muffins in the morning,” writes Patricia Harmon from Baden, Pennsylvania. “And the bacon adds a savory twist to this recipe, making the scones a nice addition to a brunch…or any time at all with a cup of coffee.”
TIP: Sprinkle the tops of scones with sugar for a sweeter taste and a little sparkle!
"My mother handed down this recipe to me when I moved out of the house," recalls Hollye Chapman of Corvallis, Oregon. "It produces a very light scone that tastes great with orange marmalade, lemon curd or most kinds of jam. Use any flavor fruit yogurt if you don't have orange," she adds.
Several years ago, my parents went to Scotland, where Mom was born. Mom asked Dad to re-create the scones they had on the trip. Mom agrees eating these is like being back in Scotland!—Art Winter, Trumbull, Connecticut
For bridal showers or other special occasions, I often triple the recipe for these moist scones. You can try blueberries instead of chocolate chips and almonds. Or cut the dough into strips like biscotti, bake them and dip them into coffee.
Sheila Parker of Reno, Nevada adds loads of currants to her flaky, attractive scones. Served warm with a drizzle of honey, these gingery treats are a welcome addition to breakfast, brunch or afternoon tea.
Carole Jasler of Lecanto, Florida asked us to lighten up this British tearoom classic without losing the tender, flaky texture and outstanding flavor of her original recipe. Our Test Kitchen did just that, and the tasty result has 54 fewer calories and 75% less saturated fat per one scone serving.—Taste of Home Test Kitchen
The changes in this made over recipe cut the calories by a quarter and the fat, saturated fat and cholesterol by half. But the make over scones still have a tender texture, an appealing orange flavor and tart bursts of cranberry goodness.—Taste of Home Test Kitchen
Being an Anglophile, I've tried lots of scone recipes over the years, but this is my all-time favorite. It was given to me by a hotel chef in Los Angeles and bakes into batches of lovely Christmas gifts for friends and family.
Cornmeal adds a slight crunch to these breakfast or brunch treats. Kathy Zielicke of Moore Haven, Florida writes, "These scones are nice with a cup of hot tea or coffee. For a change of pace, try them with the dried berries of your choice. They're sure to brighten your day."
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."