Reviewed: Nov. 22, 2009

I do not care for currants, or dried fruit for that matter, in baked good. I used chopped almonds, and also added 2 TB cinnamon. While I thought these were pretty good, they were a bit too dry for my taste. If I were going to eat these with butter or jam, they'd be fine, but on their own they were a little too dry. Good flavor, however. Next time, I think I will use less oats.

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JellyFish

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Reviewed: Nov. 22, 2009

These are absolutely fabulous. I made the recipe to a 'T', except for making individual scones rather than forming 2 large circles and scoring into wedges. I then baked 10 mins at the same temp. I loved the texture and also how they aren't too sweet. I don't think they need a thing - jam, butter, etc. The butter flavour actually really comes through. Wonderful! Don't change a thing!

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Nov. 11, 2009

Excellent for breakfast! As per other users, I always add one grated apple to make more moist.

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Judith C.

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Reviewed: Nov. 2, 2009

Decent. Far denser than expected and with a grainy texture. I left them out before cooking in their sliced circular state, so perhaps that is why? Either way, the flavor is really good - but I was not a fan of texture and density. Would try another recipe next time.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 23, 2009

They were good when they were warm but, they became dry and crumbly when they cooled. I will make them again. They are great warm with strawberry jam.

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Julie R.

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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Reviewed: Oct. 16, 2009

I found these to be a bit bland, but they would probably liven up if you added some brown sugar. I added 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves. If you added some more sugar, and some orange or lemon zest in addition to the spices, these would be great. They were also very easy to make.

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utooley

Living In: Greenbelt, Maryland, USA

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Reviewed: Oct. 10, 2009

They were great. A big hit with the family. I have made them 3 times.

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mountainfarmer

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Reviewed: Sep. 24, 2009

Delicious! They were really easy to make and taste really good. I added a little extra sugar and currents.

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SKW

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Reviewed: Jul. 23, 2009

The real beauty of these scones is how fast they are to make. A nice, flexible, every-day recipe.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

I added to much milk and subbed honey for the sugar, so made these into drop scones! They are very tasty!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jul. 4, 2009

I love this recipe! My family had eaten it 5 days a week, for six weeks without getting tired of it! I did use these substitutes at times: wheat flour, choc. chips, criasins, raisins, butter flavored shortening (sub. for butter), and banana (sub. for eggs). I always doubled the recipe. This will always be a favorite, thank you so much for this recipe!

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Hisdaughter

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

BLAH!!!! I did use cranraisins like others suggested instead. I have cranberry recipes that are much better for scones.My husband said to give it a 2, but I'd given it a 1.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: May 19, 2009

Great recipe - I just used craisins and added about 1/4 c more for more flavor, snipping them in half to keep them current-sized. Easy trick: use 2 sticks of frozen butter and grate half of each into the dry ingredients before adding the wet stuff (the other half will melt in your hand). It cuts down on the amount of stuff you need to mix, thus less gluten.

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quistz

Cooking Level: Intermediate

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Reviewed: May 18, 2009

This was my first attempt at making scones. Wow! They were easy and turned out great, even though my baking powder was three years out of date and my husband is very discriminating when it comes to scones. The only change we made was using cranberries instead of currants. We will definitely make these often.

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Julia

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Reviewed: May 6, 2009

My mom absolutely LOVED these thank you for this recipe :)

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thecookiemonster

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Reviewed: May 5, 2009

Awesome base recipe! If you only want a plain scone with jam use the original recipe. If you want to jazz it up put what you like in eg. lemon rind and blueberries,or apples and cinnamon,or etc etc. If you want a sweeter scone you could add extra sugar which I did as I was not using with jam. I also replaced milk with yogurt as that is what I had.I also make individual scones just drop them on and flatten a bit with hand.

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jasmine

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Reviewed: May 5, 2009

This is my new favorite recipe. The scones come with just a bit of sweetness. They are so simple, with great texture and flavor.

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Brook

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: May 4, 2009

This was okay. It needs more liquid.... maybe more milk? it was very dry and crumbly, will probably try again, with a little more liquid next time. Easy to make with a 3 yr old to "help".

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nilly

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 29, 2009

Very tasty!! This was my first time making scones and I found the recipe very easy to work with! I added pecans and cranberries, which made it a very delightful afternoon snack! My family is very impressed:)

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lmyers

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Reviewed: Apr. 25, 2009

I used this as a basic recipe. I didn't use the currants instead I used 1/4 cup of apricot preserves with 1/2 tbsp. of fresh ginger and I also cut the sugar by half and they were great...we ate them for breakfast...thanks for the recipe

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billynn

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Scottish Oat Scones

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