The classic combination of oat and raisin, is brought to life in these hearty scones. If you want more of a wheaty scone, use wholemeal flour instead of plain. Serve on their own or with butter and jam.
Once the dough is formed, try to handle it as little as possible. This will give you a moist and fluffy scone.
I made these around the Holiday's and they were a big hit. My Husband ate them up before I could get my hands on a second one. I substituted the OJ for orange liquer since I had it on hand and next time I will use more and reduce the water. The mixture came together rather easily and I felt a bit less guilt knowing I used milk rather than cream as in most scone recipes. A definite keeper! - 30 Dec 2001 (Review from Allrecipes US | Canada)
This is an excellent recipe. I have used it many times, with many substitutes. Whenever I make it with substitutes (cranberry walnut, choc. chips, cinnamon raisin, etc.) I leave the currants and orange juice out of the recipe, and add what I want (and maybe a bit more sugar if necessary) and everything turns out great. The consistency of the dough ball isn't always the same, but the scones always turn out great. Oh, and I never grind the oats, and it seems to be just as well. Thank you, jessica! - 31 Jan 2008 (Review from Allrecipes US | Canada)
for those who cannot eat wheat, I alternated with some flax seed and rice flour and they still turned out well. - 12 Feb 2001 (Review from Allrecipes US | Canada)