The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 20, 2009
Great flavour, but VERY dry and crumbly. Needs more liquid perhaps?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 10, 2009
Having prepared the recipe as is, I found these were very similar to the scones my British friend used to make for me - even though hers were not made from oats! She used raisins, but I used dried cranberries because they were what I had on hand. I thought these were delicious - thank you for sharing the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 7, 2009
This is the recipe I've been looking for. Great with currants or craisins. Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 4, 2009
These were wonderful right out of the oven and warm, however I did not like them as well the next day. I will make them again for sure. The only thing I changed was I did not have dried currants so added dried chopped cherries instead. Yummy, thank you for the recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 3, 2009
These were pretty good. Only change was I used raisins instead of currants.
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mb

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 18, 2009
I loved this recipe. Easy to make and they came out great. Only changes I made were to leave out the salt (I used salted butter) and I used craisins instead of currants. Will make again. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 12, 2009
I love these scones. They're not too dry, and the texture is really nice. Even my 7 year old likes them, and he's really picky. I sometimes like to dust them with cinnamon sugar before I bake them. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 9, 2009
Good hearty scone, could use a little extra sugar. Overall GREAT recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Feb. 4, 2009
I loooove this recipe! I've made a couple of additions - I took out the currants and instead added an apple and a banana. This made the dough much more liquid so I just spooned them onto the baking sheet very generously and they turned out beautifully! Thanks for the amazing (and easy to customize!) recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 28, 2008
Very good and filling for out of town company. I substituted 1/2 wheat flour then 1/2 white flour. Used dried cherries. Thanks for the recipe, this is a keeper, mostly because it's so simple!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 2, 2008
I thought these were simply delicious, as did my 20+ shower guests that helped devour these scones. This recipe is for sure a keeper, and a great base recipe to test out all your different scone ideas! Highly recommended.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 19, 2008
I found this to be a simple good tasting starter recipe. The texture was great and they were so easy to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 25, 2008
Not bad at all. Quite good with butter and jam. I followed the suggestions to soak the oats in a bit of milk and add cinnamon and nutmeg. I used a spoon to brush the tops of the 2nd batch with honey and let them sit overnight. This was very good the next morning with hot tea.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 11, 2008
Great recipe! No currants... decided to experiment with 4 different add-ins: cinnamon, cinnamon-honey, cranberry, dark chocolate chip. The only one people were slow to eat was cinnamon (too plain??). They were great the day after I made them. --Slight modifications: used half whole wheat flour and evaporated milk because I had it on hand. Will make again!! The oats are great! **If you mix in honey, they will spread more when baking.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 3, 2008
very simple and quick to make. I love cranberries so I substituted them. Not too sweet, just like my husband likes them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 18, 2008
These were absolutely delicious. The only reason they get a four is because of the modifications that I had to make. I followed some of the other reviewers suggestions and added 1 tsp of cinnamon, 1/2 tsp of nutmeg, and sugar on the top. they came out perfectly. I will definitely make them again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 10, 2008
My mother made something like this as a special treat for breakfast. We'd take out all the jams and spreads out of the fridge and had a buffet of possibilities. I think next time I will cut back on the baking soda, I thought 4tsp was too much, and I did taste it
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 5, 2008
Great recipe! The scones taste as buttery and crumbly as the ones that are basically made of butter. I halved the recipe and used a 2:1 ratio of Whole Wheat Pastry Flour to All Purpose Flour, and I used Fat Free Milk. I did use all real butter though, and sprinkled some cinnamon sugar on top of them before baking. They turned out delicious, reheat well, and are perfect with a thin layer of jam on top. :)
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max

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 1, 2008
I always make this recipe completely with applesauce (no butter at all), brown sugar, dried blueberries, lemon zest, and dried cranberries. They're delicious and pretty healthy, too - 100 calories each (unless I add dark chocolate) and almost no fat. I also took one user's suggestion of soaking the oats in milk and the scones are always moist. They aren't the best scones I've ever had, but the recipe gets 5 stars anyway for being so easy to change. I like eating these by themselves for breakfast.
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Cooking Level: Intermediate

Home Town: Riverside, California, USA
Living In: Seattle, Washington, USA

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