This recipe is delicious and very easy to make! I accidentally used Quick Oats, and they came out fine. These scones look and taste very professional. Great recipe! Thanks for sharing this, Barb.
Very good and easy recipe. I substituted soy milk (w/ lemon juice) for the buttermilk.
Absolutely Fabulous!!! I love these goodies!! I had some golden raisins and dried cherries on hand and added those to the mix instead of currants but you could use any dried fruits. Next time I am adding slivered almonds! DELUXE!! Thanks Barb for this delectable goodness! :0)
This was a great recipe, due to the greater than usual use of butter (minus the cream) and the infusion of the "bits" into the dough, making for little warm bursts of creamy butter in every bite. I skipped the apple butter and simply sprinkled cinnamon, then sugar, over the egg wash. My family (man and dog) were very happy to wake up to these. Stevia powder works, also, in the dough -- not for the topping!
These are excellent! Very easy to make and are just as good as the one's at a local coffee house where I first had them. I added 1/2 tsp. of cinnamon and 1/8 tsp of ground cloves and next time would increase the dried cranberries to 3/4 or 1 cup.
These were delicious! I gave it five stars even though my scones didn't turn out so well. The batter looked incredibly dry, so I added some more milk. I'm afraid I overcompensated :( so the scones spread out quite a bit and were very crumbly. The taste was superb, though! I used whole wheat pastry flour, raisins, and a tbsp of orange zest. MmmMmm.
I've been using this recipe for a few years now, and it is one of my biggest hits. My husband took some to work yesterday and everyone kept saying how they were good enough to have come from a bakery. I add chocolate chips when making them for my kids (and myself), and my husband enjoys raisin or cranraisin. The only substitution I make is to use sour milk (about 1/2-1 tbsp lemon juice in the 1/2c milk). Love these scones!
love the recipe! thanks!
Sorry to be off from so many others who rated this recipe. I make scones jusdt about every Saturday and I was looking for a recipe that would use up some oatmeal and buttermilk I had on hand. The recipe doesn't call for buttermilk but many reviewers said they used it so I thought it would be okay. The scones tasted fine (a little heavy) but they "spread" instead of rising up like my usual scone recipes do ... could be the use of buttermilk instead of regular milk.
I wasn't particularly impressed with these scones. I was hoping they would be fluffier and rise a little more. Perhaps it's high altitude affecting them? I was hoping to serve them to my mom's club, but am a little hesitant now because they don't look "pretty."