These scones were soooo good! Mmm, very flakey and soft on the inside with a great crunchy crust on top! I loved the oats in this, they added great texture and taste!
I made a couple of changes due to what I had on hand: I used half whole spelt flour in place of ap and reduced the sugar to 1 tbs for half the recipe. I also reduced the butter a tad and only needed about 1/3 cup milk for half the recipe tomake my dough workable. I opted for reducing the sprinkling sugar to 1 ts in total, which was still plenty for us.
Somehow there was no baking time noted, but mine were done after 20 minutes at 400°F.
The scones came out perfect and Ill make them often again. THANK YOU SO MUCH for sharing a real keeper with us, Kat!
Made and reviewed for Veggie Swap #38 September 2011.
The Irish oatmeal stayed very hard in this recipe. I followed directions too.