*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
For the milk issue: Often in scone recipes the milk measurement is less of an exact measurement and more of a "you can use up to" 3/4 cup milk. You add milk until the dry ingredients just pull together.
Needs some revision--either less milk or more flour! They are rather dry. I made these with crisp peaches and the peach flavor seemed "lost". As I've made these with honey and whole wheat flour instead of sugar and white flour I've really liked these! I've been using fresh dewberries to replace the blueberries. I now know that this is a great recipe!
I absolutely LOVE these scones. I must admit I cheated by giving the recipe to my mother and asked her to make it. She has made it several times for me and it is still my favorite breakfast food. Not too sweet and warmed up with a pat of butter makes it perfect with a cup of coffee!
These were good I did make a couple changes. I used whole wheat pastry flour and I added a little bit of brown sugar. Also left out the pecans and after the milk wash I sprinkled a little white sugar on top. I was kind of surprised but my boyfriend enjoyed them:)
I took others advice and added milk just until the dough combined; it was less than 3/4 cup. I didn't have fresh or frozen berries so soaked some dry ones in warm water for 30 minutes. I was completely happy with the resulting scones. They were much more moist than I expected scones to be. My husband thought they were great. I wouldn't mind them with slightly less sugar but my husband disagreed - sweetness is entirely a matter of taste!
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