The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 21, 2003
I took the advice of another reviewer and tried the maple extract, walnuts and maple-flavored sugar cookie glaze. AWESOME! I highly recommend the variation!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 14, 2003
I added currants and orange zest. Yum! I'll make these again.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 12, 2003
Healthy stuff here. To make them even healthier use 1/4 C of wheat flour and 1/4 C of wheat germ in place of a 1/2 cup of the white flour. I used chocolate chips instead of the currants. Then I fed the scones to my quilters. They loved them. Oh yes, don't forget to add a couple teaspoons of cinnamon. Yum, Yum!
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Cooking Level: Intermediate

Home Town: Selah, Washington, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 10, 2003
Satisfying. I made these for our breakfast this morning, and they turned out perfect. I used quick oats instead of the bigger rolled oats without any brpblems. I did have to cook them longer than specified in order for them not to be doughy. I served these with butter that I mixed with cinnamon and brown sugar. Delicious and very filling.
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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: Mar. 29, 2003
Pretty good. I wasn't too sure on the definition of "scone" - they go from fairly cookie-like things to the airy biscuits you can get at some coffee shops - and these are definitely more on the cookie end. I baked them for about 12 minutes and that was enough, or they would have gone crumbly. Some looked great but some biscuits basically crumbled in half, as the dough is not very sticky, but they all tasted quite good. More of a "dessert" item than your average scone as these have more flavour; went great with Cinnabutter but I think Jam would be overkill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 10, 2003
Oh my, sooo good! And so easy to make! Because my family doesn't care for currants I used mini chocolate chips instead. I used half and half instead of milk, just because I had some on hand. These are so good for breakfast with a cup of coffee or as a snack with tea. Very good even the next day - if any are left! Thanks, Carol!
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Cooking Level: Intermediate

Home Town: Mcclusky, North Dakota, USA
Living In: Bismarck, North Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 13, 2003
Like a few other reviewers I had only golden raisins and dried cranberries so I used both. Nice blend of flavors including the oats. A bit dry the next day, but so many other breads and scones are too. These are best just out of the oven. Thanks, Carol.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 11, 2003
Quick, easy & delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 31, 2002
Fast, easy, delicious...my kids ate them and hubby even approves! I think it needs that extra little bit of "something" to jazz it up a bit...will experiment further.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 18, 2002
ACK! Dry, heavy, tasteless. Try less oats, more flour? I made a batch, choked down one for breakfast, and threw out the rest!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 20, 2002
These are the best scones I have ever eaten. Period. I made a few modifications. I added one julienned Granny Smith apple (skin-on), 1 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp ground cloves. Before putting them in the oven I also sprinkled the tops with cinnamon and coarse sugar. YUMMMMMM!!! I had to try one when they first came out because they smelled so good, and then I couldn't resist eating another one right away! I took the rest into work *the next day* (how many scones are still great the next day??) and everybody loved them as much as I did. A++++ recipe, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 21, 2002
My family loved these! I added dried cranberries instead of currants and a tablespoon of orange zest. I also put an orange glaze on top. They were terrific!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 13, 2002
The scones have wonderful texure and a nice blend of oat flavor. My family really enjoy them as breakfast. Will definitely make them again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 17, 2002
I added a 1/2 teaspoon of maple flavoring extract, and used walnuts instead of currants. I also used the "Sugar cookie glaze" recipe from this site (with maple flavoring), and the resulting scone was just like my husband's favorite cookie from Starbuck's. Since we live in China, we don't get by there too often :) Karen in China
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 12, 2002
I used single cream instead of milk, and raisins instead of currants. My family loved them with jam, but they are a bit dry the next day.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 28, 2001
Subbed maple syrup for some of the milk and they turned out okay. A bit dry, though - not sure what they were lacking. Then again, perhaps I was too drunk to appreciate them fully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 12, 2001
Yummy! I too used fat free milk and reduced fat margarine, and dried cranberries instead of currants. These scones have a nice oat taste to them, and are very easy to make. A+!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 8, 2001
This has got to be the easiest scone ever to make!! No need to roll out the dough and fiddle with the cutters and all. It's absolutely delicious, from the 2nd try on, you can almost make it with your eyes closed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 22, 2001
Tender-crispy edges, and very tasty. I omitted the currants, topped them with warm blackberry topping and whipped cream...positivley decadent! O.K., then I ate a plain one with just butter...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 4, 2001
I omitted the salt and replaced the currants with raisins. I also added some cinamon and I thought that they were great! They were a little bit cookie-like and not as dense as a typical scone, but they were still very enjoyable and I will definitely make them again. So quick and easy!
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