I tweaked this recipe because when I added the 1/2 cup oat flour and 1/2 cup wheat flour and 1/4 cup white flour - it just wasn't enough to make a dough - I got a watery glob of stuff after I added the soaked steel cut oats. I added more flour and an egg - about a cup more flour in total and still that wasn't just enough and I wound up spooning these onto a baking sheet. The texture was not what I wanted. I have corrected the recipe to reflect the added flour. If you are any kind of baker and have worked with dough, you will see what I mean. The taste of these was ok, but with the revisions (if Food approves) makes this recipe doable. I also added 1 cup of blackberries which made a lot of difference in taste/flavor.
I've made a lot of scones and these are extremely dry and bland. 1) One key ingredient that is missing is either an egg or a few more tablespoons of butter to help bind the ingredients together and give the dough more moisture. I added 3 more table spoons of butter 2) Another key element it needs is more sugar. I added a 1/4 cup brown sugar and 1/4 cup granulated sugar. It still wasn't that sweet even with these additions. 3) I would also reduce the amount of oats next time to 3/4 cup unless you like yours super chewy and gritty. Be sure to soak them for at least 25 minutes. I think these simple changes would make the recipe a lot better.
I personally thought these were wonderful, I loved the very grainy texture and the sweetness of the currants. I spread a little olive oil based butter on them while they were still warm and thought they were just great. Those who would prefer a sweeter scone, the type with white flours and icing (also very good) may not fully appreciate this hardy recipe. Thanks so much for posting.
Delicious!! We loved the chewiness that the steel cut oats added to these scones. I made the recipe as written except that I used dried cranberries instead of the currants. I am always on the lookout for healty scones and this recipe fits the bill. I served these with Sweet and Fruity Butter and it was a perfect combination. Thank you for sharing this wonderful recipe...it is definitely a keeper. I made this for PAC spring 2007.