Oatmeal-Currant Scones Recipe

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Most Helpful Positive Review

Feb 01, 2004

I made these around the Holiday's and they were a big hit. My Husband ate them up before I could get my hands on a second one. I substituted the OJ for orange liquer since I had it on hand and next time I will use more and reduce the water. The mixture came together rather easily and I felt a bit less guilt knowing I used milk rather than cream as in most scone recipes. A definite keeper!

—MELANIE4

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Most Helpful Critical Review

Dec 28, 2010

These were super dry and boring. I used chocolate chips instead of the OJ/water/currant combination because another reviewer said she just switched out that ingredient easily, but the end result was pretty tasteless. I gave it two stars instead of only one because my allergy-ridden son enjoyed them, but he rarely is able to eat desserts, so he doesn't know what a scone is supposed to taste like.

—ampfrances

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19 Ratings

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Jan 31, 2008

This is an excellent recipe. I have used it many times, with many substitutes. Whenever I make it with substitutes (cranberry walnut, choc. chips, cinnamon raisin, etc.) I leave the currants and orange juice out of the recipe, and add what I want (and maybe a bit more sugar if necessary) and everything turns out great. The consistency of the dough ball isn't always the same, but the scones always turn out great. Oh, and I never grind the oats, and it seems to be just as well. Thank you, jessica!

—Imbrifer

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Aug 29, 2003

for those who cannot eat wheat, I alternated with some flax seed and rice flour and they still turned out well.

—YCHRISTINE

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Apr 07, 2009

I used whole wheat flour instead of the white flour, and honey in place of the sugar. These are light and tasty! I also added some cinnamon, which meant that they smelled good, too!

—sueb

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Apr 20, 2008

I has never baked scones before and started with this recipe..everyone in my family loved it. I did not get it into a good dough consistency but I just took the sticky mixture, made random shapes and baked it...turned out delicious :)

—mehjabin

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Feb 22, 2003

These were good. Not too sweet, a great snack anytime!

—VCUELLO

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Jun 09, 2009

I made these for the first time the morning of a church bake sale. The scones were a hit and all of them sold. Being mindful of other reviewers' comments about the stickiness of the dough, I added a little less milk than called for and the resulting dough was easy enough to work with. I used 1/2 sweetened, dried cranberries and 1/2 chopped dried apricots instead of currents and used a wonderful whole cane sugar instead of white sugar. I also added a capful of orange extract and I used salted butter because it was what I had on hand and besides I like the flavor of a little salt in my baked goods. I cut them in slightly smaller scones and baked them for 15 minutes. I tend to like my scones on the less sweet side and I liked these, but they probably would have still been fine with another tablespoon of sugar. They were a tad dry, but maybe wouldn't have been if I'd used all the milk called for. Overall, a good recipe that I will use again.

—SoccerMom

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Nutrition

Calories
272 kcal
14%

Carbohydrates
35.2 g
11%

Cholesterol
32 mg
11%

Fat
12.8 g
20%

Fiber
2.3 g
9%

Protein
4.9 g
10%

Sodium
296 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oatmeal-Currant Scones

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 272
** Calories from Fat: 115

% Daily Value *
** Total Fat 12.8g 20 %
** Saturated Fat 7.7g 38 %
** Cholesterol 32mg 11 %
** Sodium 296mg 12 %
** Potassium 183mg 5 %
** Total Carbohydrates 35.2g 11 %
** Dietary Fiber 2.3g 9 %
** Protein 4.9g 10 %
** Sugars 9.8g
** Vitamin A 8 %
** Vitamin C 4 %
** Calcium 10 %
** Iron 19 %
** Thiamin 28 %
** Niacin 20 %
** Vitamin B6 4 %
** Magnesium 9 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.