2 Reviews

Everyone enjoyed these for brunch today. It is a great technique when you mix in the food processor. I used old fashioned oats and half white and half pastry flour. The oat flour makes nice soft dough with delicate results. Glad that I choose these for the photo swap.

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PaulaG January 22, 2006

These were really excellent. I used whole wheat pastry flour for the flour (which I pretty much always do) and used regular old fashioned oats for the ones in the food processor but quick cooking for the ones put right in. I figured I had both kinds so why not? LOL I used skim milk with lemon juice instead of buttermilk and I used half raisins and half craisins (sweetned dried cranberries). This makes a lovely, not too sweet, scone. (I have found most scones to be not so sweet honestly.) With a tad bit of butter or some tea these are wonderful. I would love to see how these freeze.... Thanks so much! I'm so glad I adopted you for pick a chef!

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ladypit September 22, 2005
Oatmeal Raisin Scones