Recipe by jessica
"These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam."
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unsalted butter, cubed
1 1/3 cups
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!
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.
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!
for those who cannot eat wheat, I alternated with some flax seed and rice flour and they still turned out well.
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!
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 :)
These were good. Not too sweet, a great snack anytime!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 272
** Calories from Fat: 115
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