Reviewed: Jun. 6, 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.

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EarthMama

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 8, 2009

I honestly had no idea what to expect from scones. Despite having jumped the pond twice when I was younger, I never once tasted a scone, but always wanted to. The end result of this recipe was a batch of tender, tasty scones. I did have to modify the recipe, however. Made as stated, the dough would be impossible to form into a ball. It's far too soft, more like a batter. I added enough flour to make a soft dough, then formed it into two balls instead of one. I followed the directions from there, but did have to increase the baking time. If I make these again, I will form the dough into 4 balls and flatten to 3/4 inch or so to make smaller scones. Mine were quite large. They were a hit at work, served up with strawberry jam.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: May 7, 2009

yummy!

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marionmcgrace

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Reviewed: Apr. 7, 2009

These are quite light. Ours came out so sticky that we had to make "drop scones" but they were fine. I think it is better to overbake than underbake as the crispy outside is the best part! If using orange juice, I would also add a little more orange flavor with zest or extract.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 6, 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!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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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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mehjabin

Cooking Level: Intermediate

Living In: Billerica, Massachusetts, USA

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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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le petit haricot

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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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 17, 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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Jase

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Reviewed: Dec. 30, 2001

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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