I make these scones regularly and the only adjustment I make is to use dried cranberries. So easy and so good. I freeze them and try to always have some around. I sometimes make them a little smaller and use for company and or brunches.
At first I was a little disappointed there weren't more chocolate chips in these, but the currents really do an amazing job of fooling you into thinking these are full of them. I will make them again, but next time leave off the glaze and instead maybe drizzle on a little honey or a spread of jam. I also made these almost entirely in my food processor. The dough was a bit sticky and thus my yield was only 10 scones.
Why not just plump the currants in the half-and-half? That's what I do. I simply pop them in the half-and-half at the beginning of prep, and when I'm finished prepping and getting it all mixed, I add them in. You don't really need the water at all and it infuses the liquid with the currant flavor, too. I top these with raw sugar to give it a better crunch and texture and it cuts down on the calories from the glaze.
oh. my. God. BEST HOMEMMADE SCONES EVER!!!!! Seriously, I will never try another scone recipe again in my whole life. Except of course, the Cooking Light Ham and Cheese Scones which are also amazing. I couldn't find currants in my grocery, so I subbed Trader Joe's dried blueberries (which I did not rehydrate). In the end, I added a tbsp of water to my batter since I figured the earlier rehydration step would have included. I didn't glaze these so I could use some new amazing jams I ordered from a small shop in Chicago. I seriously cannot wait for breakfast....
Not that impressed. they tasted like a poor representation of scones made out of Bisquick.
I have been waiting a year to make these as it got shuffled to the back of my "to-do" recipes. I should have made it sooner! These were great. I subbed cranberries for the currents. I also can't have milk products, so I subbed almond milk for the half-and-half and Smart Balance Light for the butter. The results were delicious, and my husband and kids (5 and 3 yrs) loved them too! I don't know if it was the recipe or my substitutions, but these were light and fluffy and not as dense as a regular scone, but in a good way. The chocolate was a nice addition, do NOT omit! I could do w/o the glaze and use jam or preserves next time. Loved them!
These are the BEST and definitely the most easiest scones I have ever made. Thank you Cooking Light. I made exactly as recipe except didn't top with glaze. They were sweet enough with sugar topping. Loved them!
You will never need to buy another scone. This recipe was easy, quick and turned out beautifully. I added cranberries instead of currants. Followed directions exactly. Next time I will not add additonal calories by using the sugar topping or glaze. Thank you Cooking Light for enlightening my cooking skills.
Loved this recipe. I omitted the chocolate chips and did not make the powdered sugar drizzle. It was more of a cinnamon raisin scone and I just took some jam/jelly to top it. It was fantastic. I froze about half of the cooked scones and pulled one out every time I was in the mood for one for breakfast. They were great.
These are super yummy. I have already made these a few times to bring to work and ALL the men in my office love them!
Absolutely fantastic recipe. Found that I needed more water for the glaze and the amount provided would not cover like the picture. Otherwise, it was perfect as is.
Wow! My daughter and I made these tonight. We couldn't find currants so we used freexe dried cherries from Trader Joe's instead. We also subbed half the baking mix with whole wheat baking mix. This recipe is a KEEPER!
So yummy! I used 2 cups of regular baking mix and 1 cup of buckwheat pancake mix. I also used cranberries instead of currents. Delicious! These may become one of my favorites.