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Reviewed: 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 :)

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Reviewer:

mehjabin


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Reviewed: 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!

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Imbrifer

	Cooking Level: Expert
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Reviewed: Aug. 12, 2007

These were very delicious. I thought they were tender and I loved the pre-plumped fruit! I halved the recipe and used small cookie cutters. I also made the liqueur substitution. I didn't have currants so I used dried cherries instead and because I didn't have dairy milk I used soymilk which didn't change flavor or texture.

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Reviewer:

Amberly

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Dec. 31, 2005

Very festive scone recipe! Simple to make, great texture and flavor. I added a cinnamon orange frosting that helped make them a wonderful breakfast holiday treat!

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Lorena509


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Reviewed: Jun. 12, 2004

Added 2tsp. orange zest and substituted 1c. of the flour with white wheat flour. The scones were a little bit dry, but were nice and flaky and quite delicious with a bit of jam.

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Reviewer:

Jessie

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Los Angeles, California, USA
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Reviewed: Feb. 1, 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!

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Reviewer:

MELANIE4


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Reviewed: Jan. 19, 2004

Great if made with sweetened cranberries instead of currants. I'd suggest going a little lighter on the oats and a bit heavier on the flour to make them a bit less crumbly.

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Reviewer:

Jase


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Reviewed: Aug. 29, 2003

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

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Reviewer:

YCHRISTINE


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Reviewed: Feb. 22, 2003

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

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Reviewer:

VCUELLO


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