Reviewed: May 13, 2008

These are delicious! I used buttermilk instead of milk and they came out great.

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Ivybaker

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Reviewed: May 7, 2008

These baked well but were very dry. I would have preferred a litte more moistness...I will try applesauce next time

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mehjabin

Cooking Level: Intermediate

Living In: Billerica, Massachusetts, USA

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Reviewed: Apr. 25, 2008

I made these with dried apricots & used vanilla Silk lite instead of milk and they are really good. They could be dressed up a little with a glaze of some sort if you wanted something sweeter, but they are great as is as well. Will definitely make these again.

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Krisann

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Reviewed: Apr. 23, 2008

i followed the recipe exactly (with a few healthier subs) and my scones were delicous. i did use apricots rather than currants and a white/wheat flour mixture. i used evaporated cane juice for sugar and earth balance as the butter. i wish they were a little fluffier, but for a oat scone these rock!

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sillyboho

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Reviewed: Apr. 19, 2008

Scones were okay.

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JJBARNES

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

We love these and I have been making them about once a week. I use half apple sauce in place of half of the butter. I also use brown sugar instead of white. To soften the oats a little bit and keep things from being too dry I soak the oats in the milk for a few minutes before mixing everything else in. Overall a great recipe and very easy to change to your taste.

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KRISTYSREDBARN

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Reviewed: Mar. 20, 2008

Honestly, I didn't care much for the flavor of these. They seemed rather bland - I thought I might have done something wrong, but I made everything as the recipe said to. Not horrible but I won't be making these again.

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Elizabeth D

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Reviewed: Feb. 28, 2008

came out a little tough and bland but it has potential. I think I'll put less oats and add a tsp of vanilla next time. I used 1c of wheat flour and 1/2c of white flour.

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DUESER

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Reviewed: Jan. 13, 2008

Tasty but a little too crumbly

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Kezia

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Reviewed: Dec. 22, 2007

I had to try these to see how they compared to the fabulous Grandma Johnson scones that I love. These too are very good. I used craisins, which I had on hand. They are more dense, biscuit-like, and not as sweet - a different kind of scone, but equally good.

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 13, 2007

I substituted orange juice for the milk in this recipe, and "Craisins" for the currants. Although the OJ flavor was a little too subtle, overall the scones were moist and delicious. Everyone really enjoyed them, including my MIL who is a wonderful cook and has a-um-particular palate. Thanks for the recipe!

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Libs

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2007

I don't know what went wrong but the scones tasted dry and horrid. The top was browned but the when I took it out of the oven, everything fell into a dry, crumbly mess. My guess was that there was too much oats. Anyhow, I won't be using this recipe again.

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Janet T.

Cooking Level: Beginning

Home Town: Hougang, North-East Region, Singapore

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Reviewed: Nov. 16, 2007

These are awesome. I make them at least once a week and my wife eats them for breakfast. To make it healthier, I replace all the butter with applesauce and use only whole wheat flour - they are still great this way! I also add chocolate chips=)

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Ben

Home Town: Redmond, Washington, USA

Living In: La Jolla, California, USA

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Reviewed: Nov. 15, 2007

Not bad. I like the fact that they are healthier than traditional scones because of the oats but mine were a little off. They did not need the full 15 minutes as called for, my mistake, and will try again with "quick oats" as oppossed to regular oats. I think next time I will add some cinnamon or something for a little extra flavor.

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Nov. 5, 2007

I thought these were really great. Came out perfect at 12 minutes. Only differences in the recipe was a little extra sugar/with cinnamon, about 1/2C milk (dried cranberries instead of currants) and they weren't really crumbly at all, and with a little butter on top I would say an excellent healthier version of a scone. Also I used quick oats and there were no texture problems at all. Will absolutely make these again. Thanks for a great recipe.

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Tripodious

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Reviewed: Nov. 2, 2007

Delicious scones!

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MOMMYMALENA

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Reviewed: Oct. 17, 2007

Pretty good scones...I combined others' recommendations and added a squeeze of honey, 1 tsp. of vanilla and 1 tsp. of cinnamon and sprinkled a little brown sugar on top. When I halved the dough for the circles, I put chocolate chips in one and dried cranberries in the other. My husband liked them!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 3, 2007

I have made these scones a million different times, each time changing them a little bit (blueberries, raisins, cinnamon and pumpkin spice, etc.) and they always turn out great. They taste just as good the second day because they dry out a bit and taste more "scone" like.

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Snap

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Reviewed: Oct. 1, 2007

These were so good, I make them all the time now. They don't take very long to prepare, and they aren't overly sweet, which is great. Sometimes I even cut out a little of the sugar. Also, I use dried cranberries because currants are so expensive.

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SHEFFY4

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Reviewed: Sep. 25, 2007

This recipe is so easy & simple. The only change I made was that I sprinkled white suger on top of them before baking. When they were finished cooking I added some honey and butter, Wow! Really great recipe, thanks!

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