This was such an easy recipe.. my first time using it.. and they were delicious!

I've used this recipe several times. It is quick and easy, but I agree with some of the other comments. 18 minutes was way too long. My scones began to burn on the bottom. The next time, I only cooked mine for 12 minutes and they were just right.

I haven't tried this recipe yet, but what if you substituted a little bit of espresso for the milk? Espresso chocolate chip scones sounds good right?!

This is an excellent base recipe that you can do almost anything to, and it will still come out amazing. :)
I needed a dairy free recipe when I came across this one, so I decided to use it and make a few modifications.
I used 'So Delicious Vanilla Coconut Milk' instead of the buttermilk/milk, and although the coconut milk is flavored, I still used the vanilla extract.
I also traded the butter with 'Fleishmann's Unsalted Margarine', which I have found excellent for baking - you don't even need to soften it before use, you can just grab it from the fridge and it's super soft.
I made two batches of this tonight (one to try it and then a doubled version when I found out just how good it was!).
I used slightly less than the flour it states, and then added one handful at a time as I kneaded it in with my hands until it was a consistency I liked.
Once it's a good soft dough, you don't even need a floured rolling pin, you can just place the ball of dough on a cookie sheet (I used parchment paper instead of greasing a pan) and cut it gently with a serrated knife.
Since the two people before me said it didn't need the full 18-20 minutes, I set my timer for 10 and went from there - everyone's oven is different. My scones worked well with 14-15 minutes. It's just long enough to keep them soft in the middle and give them a tiny crunch on the outside (slightly browned edges).
For the last batch, I sprinkled on some sugar and cinnamon. SO yummy!
It's SO easy and takes very little time to throw together.

This is a great recipe, but I made a few accidental adjustments. First, I added at least an extra 1/2 tsp of vanilla extract. It came out the bottle too quickly! Second, I added the liquid ingredients before the small chunks of butter I had already chopped. So, I worked in the butter with my hands, and then I added some more flour with my hands because the dough was too moist. Also, I used half peanut butter chips and half chocolate chips and definitely threw in a few extra! Lastly, I scooped the dough into 15 sections on the cookie sheet. I only cooked them for 13 minutes, and they are perfect! Try it!

They were amazing the only thing is the 18 minutes was too long for mine so a little burnt on bottom but they still taste good! :)