I tried this recipe and was quite pleased with it. The scones were moist and tasty but slightly different texture then most scones. I used 1 cup of brown flour and 3 cups white flour, also substituted white sugar for brown sugar. I split the dough and added orange zest and raisins to one batch and added mixed berries (blueberry, raspberries and blackberries) and lemon zest to other batch. Both varieties were very good. I will make it again and may substitute 1/4 to 1/2 cup of the flour for oatmeal next time, if they are supposed to be for breakfast then they should have some nutritional tweaks I think!
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I tried this recipe and was quite pleased with it. The scones were moist and tasty but...