Scones (Scrumptious Scones, Simply the Best Scone Recipes Book 1) Kindle Edition

I have had this recipe book for a few years now and it is one I highly recommend to others. Every recipe I have tried has been easy to follow and comes out amazing. I have even used the recipes as a base for my own experiments such as cinnamon chip and maple bacon. I love the Ham and Swiss or Cheddar for brunch and making the cherry pistachio this morning. My only wish is that I could buy a physical book to have because I would be so sad should I not be able to access my kindle version.

Clear, concise directions. Different categories--sweet and savory. Good variety in each category. Didn't see an explanation why using frozen butter....a pastry thing? Looking forward to trying these this weekend.

I do not review many books - not because I shouldn't (because I should!), but because I am lazy.However, this one is SO good that I just had to take some time to say thanks to the author.I am not one of nature's bakers - I am a good cook, but a lot of baking is chemistry, not cooking.But I love scones, so I took a chance on this book - and it is a complete winner. Even better - so far, it's fool-proof - and for me that's saying a LOT.In an excess of enthusiasm, I have tried 3 recipes in 2 days.Last night I started out with the first recipe for simple scones - based on the principle that if the easiest, most basic offering was excellent, it boded well for the more complicated offerings. Also, to get my feet wet - and happily I had all ingredients at hand.Last night I had to call them "biscuits" to get my husband to try one. Today, he is now fine with the term "scone", and asked which flavor I was making today. If you knew him, you would realize how amazing this is. He had a cheese scone for dinner, and is looking forward to a brown sugar and pecan scone topped with strawberries and whipped cream left over from the recipe for dessert. He is a happy camper and total convert to the world of scones. Now the problem will be explaining why he can't have them every day.The basic scone recipe went together easily. Her tip to freeze the butter is, I think, a big part of this. Grating it is kind of a pain, but I think it's probably easier than cutting the butter into pieces unfrozen. For whatever reason, they were delicious. I omitted the raisins, because my husband doesn't like them - but they were still wonderful. Buttery and fall-apart in your mouth.Today, I was out to the market to get heavy cream and pecans. I made both the brown sugar and pecan scones AND the savory cheddar scones.The brown sugar and pecan is similar to the basic one, so I was expecting the consistency, and it came together in the same way, even though the basic is made with sour cream and egg, and the pecan calls for heavy cream and no egg. (I love the fact that she uses regular milk, sour cream, buttermilk, heavy cream...so there's going to be a recipe for whatever you have at hand.)However, when I went to make the cheddar scones, I passed lightly over her comment "batter will be sticky" at first reading. When I had a sticky mess in my bowl, I re-read the recipe, and was comforted a bit. Still, I had my doubts. It was difficult to cut these into wedges - too mushy - so I did my best and just threw them in the oven. They turned out PERFECTLY. Moister than the other two, and puffed higher - and they taste better than the cheddar biscuits at Red Lobster, for those of you familiar with that restaurant. Just divine, really.So, I now trust this author completely. I, who find it difficult to follow ANY recipe exactly (which probably explains my previous problems with baking) will continue to follow her directions to the letter, and I have complete faith that every recipe will be great.I can't wait to try her recipes for easy clotted cream and lemon curd - they are bound to be as delicious as her other offerings.This book is just wonderful. I wish I could give it 10 stars.

Quick and easy recipes. You will want to use these over and over again. Great addition to a good cup of coffee or tea.

Simple, easy to understand instructions. Wish a photo was included for each scone although there were several. This would be a great gift idea.

Not a huge book, but I got some new ideas for fun in these locked down times. I always prefer homemade to store bought and this book help fill that niche.

Until I picked up this book, I had only thought of scones as being plain -- or maybe with raisins or currants or berries. There is such a great variety here. I'm not much of a cook (although I LOVE to eat and bake for others when I have time). So I appreciated the simplicity and easy ingredients for these recipes. And what a great variety -- there are the simple scones, for sure. But some other favorites were the October Pumpkin Scones and the Cheddar Dinner Scones. I'll have to try the others soon. Plus there were 4 toppings that you could make as well. This is a great little book if you want to try your hand at making scones (or just love them like I do)!

Many years ago I developed a habit of a tea and a sweet with my dad when I returned home from work. I have continued this tradition even though he has long passed and I have retired.This book has brought back the most wonderful of memories.I appreciate the simple layout of the recipes and the extras of how to whip up a batch of clotted cream and my own lemon curd at the end.The suggestion of frozen butter use has resulted in the perfect scone.Thank you for compiling a wonderful assortment of sweet and savory treats.Try this publication, both novice and advanced bakers, will not be disappointed.

Ok now I love scones so of course I had to get this book! and I think tomorrow I will be making some Strawberry patch scones for afternoon tea! Gingerbread scones! wow never tried them before will have to try that one too :)

Good book

I was really looking forward to this - and then I opened it. This is not a book for anyone outside the USA. Measurements are in Cups for almost everything (a 'stick' of butter being one exception and I had no idea what a 'stick' of butter was). The flour used is "All Purpose", which in the UK means 'Plain'. If I had this as a book I could, if I'd had the inclination, gone through and replaced all the measurements with ones I could use. But - it wasn't and I couldn't. Another annoying point is that only 'frozen' butter is used.Given that the Kindle market is international would it have been too much to have put weight or volume measurements either in a table somewhere or, better, for each recipe? It's a shame because it's otherwise a good book with excellent recipes, clear instructions and good photography. It could have been 4 star (frozen butter?) but I could only give it 2 because I couldn't be bothered to try and translate all the measurements.