Comments on: How to Make Perfect Scones

By: Dawn

Dawn — Sat, 19 Apr 2025 11:05:32 +0000

Just a small correction; buttermilk reacts to baking soda. The acidity in the buttermilk and the alkaline nature of the baking soda react and creates loft in baked goods.

By: Janette

Janette — Tue, 15 Apr 2025 18:23:32 +0000

About the stickiness. My suggestions is: if your buttermilk is rather thin then only use 3/4 cup, if it is nice and thick use 1 cup. I think that’s the problem Lisa R was having. Hope this helps.

By: Mbali

Mbali — Sat, 12 Apr 2025 15:15:50 +0000

I made these for brunch and they were an absolute hit! Thank you for a fantastic recipe 🙂

By: Tami

Tami — Fri, 07 Feb 2025 01:16:55 +0000

That was the best lemon poppyseed scone I’ve ever had. It was buttery soft and flakey. 10 minutes out of the oven was so delicious with my lemon glaze. This is a giant problem for me because I’m going to have to not eat them all in one sitting😂 I had one. It was my dinner lol Definitely going to use this same recipe for all my other flavors. This was the first time I’ve ever made them, and I am a true believer that the buttermilk is what made the difference.

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 27 Jan 2025 14:29:04 +0000

In reply to Nohra. Hi Nohra! One egg is added to the scone dough in Step #4, and the other is saved until Step #9, where you make an egg wash to top the scones.

By: Nohra

Nohra — Sat, 25 Jan 2025 12:48:34 +0000

Hi,
M’y family and i, we tried this recipe long time ago, and we love !!! I want to do it again, but I realize that in the ingredients said 2 eggs, and in the directions I just find one, where I’m get lost ?

By: Fisani

Fisani — Wed, 25 Dec 2024 05:46:16 +0000

In reply to Fisani. The recipe is perfect and easy o follow. I made my dough yesterday,just baked them this morning fo our Christmas brunch and they are perfect. Thank you

By: Fisani

Fisani — Wed, 25 Dec 2024 05:44:32 +0000

In reply to Cory. Yes Cory her request was ride indeed. I live in South Africa ,if I don't understand any measurements I just go to Google and check .

By: Cory

Cory — Mon, 16 Dec 2024 17:56:07 +0000

In reply to Emily @ Handle the Heat. Her request to you was incredibly rude! she could have easily googled a conversion herself. you were super sweet with your response back!

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Mon, 11 Nov 2024 14:30:42 +0000

In reply to Kris. Thanks for your feedback, Kris! I understand that measurements like 'sticks' of butter can feel a bit unfamiliar, especially if you live outside the United States. In our recipes, we list butter in sticks primarily for our American readers who can buy it pre-wrapped this way, but to keep things precise, we also include gram measurements. For reference, 1 stick of butter equals 1/2 cup, or 113 grams (about 4 ounces), and 1 1/2 sticks (3/4 cup) would be 170 grams. Please let us know which format you typically use in the kitchen. Our goal is to make baking our recipes accessible to anyone, no matter where you live.