Reviewed: Sep. 23, 2007

Very tasty, with a nice texture. I didn't have any dried fruit, but it didn't hurt it; spreading honey or jam makes up for it quite well. I'm thinking these could be good with cinnamon, too, but that will be for another day.

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Maelan G.

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Reviewed: Jun. 24, 2007

Even with the complete substitution of whole wheat flour (I left out 1/4 cup), these tasted great and not at all "wheaty". I used chopped dates instead. Next time I will try blueberries, Splenda and applesauce. Great for breakfast, and very filling/satisfying. I do think these could be a little less sweet though, considering they are scones, but I don't like having sugar for breakfast, so maybe that's why. Bake it on parchment paper, and grease only the sides of the pan. You'll get a nice crunchy crust and no burnt bottom (you'll like this tip if you have an oven that is tricky to deal with,like mine).

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jun. 11, 2007

These are GREAT!! I added Craisins to mine instead of currants, and they were terrific! I've already made these three times since I discovered the recipe!!

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Emma

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 4, 2007

I really enjoyed these! The women I served them to appreciated the healthy twist to regular scones. Of course, I did add mini chocolate chips! Make sure not to bake too long as they can be a little dry.

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B Spradley

Living In: La Mirada, California, USA

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Reviewed: Mar. 21, 2007

These are definitely tastey. But it ended up coming out more like an oat cake then a scone. Definitely more liquid is required, because they definitely weren't scone like. But they did make very nice, slightly sweet oatcakes.

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Mar. 7, 2007

What this recipe for me needs is more sweetness. I used brown sugar like another reviewer suggested. I think it has too much baking powder. I also added the cinnamon and nutmeg like another reviewer suggested. Next time I will use applesauce instead of butter and add more raisins and spices. A good place to start.

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Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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Reviewed: Feb. 3, 2007

I loved them ,my husband didn't care for them wich surprised me cause they reminded me of the ones we used to get in N.Y. almost daily for breakfast. Not too sweet & nice texture.I guess he's used to grandma J'S recipe.

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claudia

Cooking Level: Intermediate

Home Town: Montevideo, Montevideo, Uruguay

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 19, 2006

Great recipe. So easy. Followed exactly and they were perfect. I would keep an eye on them while they're in the oven, mine were done with 3 minutes left on the timer. I will make these all the time. Thanks!

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Shannon

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Dec. 11, 2006

This was definitely a yummy scone, way better than what you get from coffee shops. It's light and you can really taste oatmeal which is my favorite ingredient. Thanks for the recipe!!!

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Narae

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Reviewed: Nov. 23, 2006

Loved this recipe! I'm the only one in my family who will eat it, but it freezes well for quick breakfast or afternoon snack!

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Jodi

Cooking Level: Intermediate

Home Town: Henderson, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 17, 2006

Wonderful recipe! This was the first time I attempted making scones and I am very pleased. I did not use currants because I did not have any, but I did add cinnamon. The scones are not too sweet...perfect for curling up on a rainy afternoon with a hot cup of tea.

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Karen

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ithaca, New York, USA

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Reviewed: Oct. 9, 2006

Very good! I added a little cinnamon and vanilla for extra flavor.

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Emily

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Valdivia, Los Lagos, Chile

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Reviewed: Sep. 7, 2006

These scones tasted pretty great. I did add cinnamon and vanilla extract after reading the reviews. Even after cutting in the butter, the scones were NOT flakey, so next time I make them I won't bother doing that and I will melt it as the recipe states. All in all, I enjoyed eating the scone and I put the rest in the freezer.

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Sep. 5, 2006

these were just great! i used oat flour (just throw some rolled oats in the blender) in place of the all purpose flour. i also used just 2 tablespoons of butter and the rest was applesauce. i also only added 2 tablespoons of sugar (yellow sugar) instead of 1/4 cup. i added some cinnamon and left out the currents because i didn't have any. my 2 year old and i enjoyed them for breakfast with some all natural peanut butter, some raspberry jam (the jam provides a lot of sweetness) and a mug of tea . thanks!!!

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mmm

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Reviewed: Aug. 14, 2006

good, but definitely not scone-like. Also the batter was too dry. Added milk seem to do the trick. So 3 stars for tasty, but they didn't blow me away

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matt

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Reviewed: Aug. 13, 2006

I agree with the other reviewers that these are pretty dry. The dryness isn't bad, but the scones lack the flakey tenderness that I was looking for. As I was eating them, I kept imagining how good they'd be with some garlic, dill, and maybe parmesan. A technical note: I did have to add about 1/4 c more milk just to mix the batter (I know scone batter is supposed to be sticky), and I cut in, rather than melted the butter.

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TINA45

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Jul. 29, 2006

Amazing recipe. I added a little cinnamon and a few drops of vanilla, and they are incredible. Best scone i have made at home. I am going to make these often.

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Jason

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Reviewed: Jun. 22, 2006

I added raisens/dates. It turned out great and my entire family loved it. Also, yummy with honey on top!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2006

At first I wasn't going to give this a star rating because I made quite a few changes,(whole wheat flour for AP, brown sugar for white, raisins for currants and applesauce for butter, with the addition of a half teaspoon of cinnamon), but then I realized that if I could make that many changes and they could still come out good, it must be a REALLY great recipe. They were just lightly sweet, and had a good, substantial texture from the oats. And my mom loved them, which is always a good sign! Excellent and versatile recipe.

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