Reviewed: Oct. 9, 2011

As other reviewers have noted - these can be dry and this is usually a problem with oatmeal scones. I use buttermilk (not soured milk) in place of regular milk. I don't dump in the full amount of liquid called for all at once - especially with scones and quick breads it is better to go on the low side and add more if necessary.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jun. 20, 2011

I decreased the milk to about 1/2 cup, and probably could have used a little less. I also added a little cinnamon and sugar to the top. This recipe is delicious, and I would definitely make it again!

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Reviewer:

amj1485

Reviewed: Jun. 2, 2011

These were my first scones. I thought these were awesome! I used quick oats because that's what I had, subbed brown sugar for white, used walnuts, added a little cinnamon and salt and used about less milk (1/2 Cup) per reviewers suggestions. I had them warm with a cup of coffee and yum!

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Reviewer:

algerta

Cooking Level: Intermediate

Home Town: Rock Stream, New York, USA

Reviewed: Mar. 20, 2011

I followed the less milk, more flour bit this time and the dough looks easier to mold! The first time I tried adding a pack of instant oatmeal for flavoring. The subtle maple flavor was amazing! Now I'm adding apple cinnamon, and it smells great!

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Reviewer:

Mariah Fowler

Reviewed: Mar. 10, 2011

The only thing I really found missing from this recipe was the salt! Add 1/4 to 1/2 teaspoon...it makes all the difference flavor wise. I find that I end up using 1/2 cup milk, tossing the rest. Also, I use dried blueberries (reconstituted a bit by soaking in warm water...they don't bleed into the dough like fresh berries!). Anyway, I was really surprised that such healthy scone could really taste "scone like". My husband used to always buy regular white flour blueberry scones where he works, but now he actually prefers these...and this is not a man who gives up white flour and sugar easily. So, if you're trying to switch to healthier foods, this is a good transition recipe!

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Reviewer:

LYPEACHES

Reviewed: Feb. 7, 2011

I liked these but did find them too dry. I also added more blueberries.

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Reviewer:

MaryW

Reviewed: Feb. 6, 2011

I also found this recipe required too much milk and needed something more, so I modified this recipe by reduced milk to 1/4 cup. I added 1/4 c. sour cream to the milk and wisked the two together. I still needed to add between 2-3 T. flour to the batter at the end to shape the dough into a ball and cut into 8ths. I omitted the nuts and it was very good.

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Reviewer:

Cheryl

Reviewed: Jan. 29, 2011

There isn't much to the scones. I'm left wanting more flavor. I'd suggest cinnamon &/or brown sugar. The texture was fine for an oatmeal recipe, but I did not end up using all the milk like others. I think I'll try these again with more tweaks.

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Reviewer:

ahhstef

Reviewed: Aug. 8, 2010

this was a good recipe. I added 2 tbls of honey, a tsp of vanilla, cinnamon, nutmeg and a pinch a salt.

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Reviewer:

Jen

Reviewed: Jul. 16, 2010

I took others advice and added milk just until the dough combined; it was less than 3/4 cup. I didn't have fresh or frozen berries so soaked some dry ones in warm water for 30 minutes. I was completely happy with the resulting scones. They were much more moist than I expected scones to be. My husband thought they were great. I wouldn't mind them with slightly less sugar but my husband disagreed - sweetness is entirely a matter of taste!

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