Comments on: Oatmeal Raspberry Scones

By: Heather @ (The Single Dish)

Heather @ (The Single Dish) — Wed, 17 Mar 2010 13:56:18 +0000

I made them and they are fantastic!!!

By: Heather @ (The Single Dish)

Heather @ (The Single Dish) — Thu, 11 Mar 2010 15:41:00 +0000

I am going to make these this weekend, they look so delicous! I love scones, love oatmeal and love raspberries, so they are perfect!

By: Emma

Emma — Thu, 11 Mar 2010 02:10:36 +0000

Hi, I love your website but haven’t commented before. Thanks for this scone recipe, I plan on trying it out … this post resonated with me because I too suck at baking scones. I’m also Australian and being bad at baking scones in my country is kind of embarrassing so I plan on trying your recipe

Cheers

By: Lori

Lori — Wed, 10 Mar 2010 13:10:06 +0000

Joy,
These look amazing. I don’t know how i missed this post originally. I’ve only attempted one other scone and I get requests for them all the time. They are a vegan scone (I’m not vegan), but they are delicious and rustic looking too, no triangles here. They are a cranberry orange scone and are yummy yummy and a must try.

•1 1/2 cups flour
•1 1/2 cups whole wheat flour
•4 tsp baking powder
•1/2 tsp salt
•2/3 cup dried cranberries
•2/3 cup chopped walnuts
•6 tbsp canola oil
•1/2 cup maple syrup
•2/3 cup orange juice
•zest from 2 oranges
Preparation:
Preheat oven to 425 degrees.
In a large bowl, combine the flour, wheat flour, baking powder and salt. Add the cranberries and walnuts and set aside.

In a separate bowl, combine the oil, maple syrup, orange juice and orange zest. Combine with the dry ingredients to form a thick dough.

Spoon by large tablespoons onto a cookie sheet and bake for about 12 minutes, or until lightly golden brown.

Next time I’ll have to freze the extras so I can have scones any morning and be perfectly happy. Going to try out yours this weekend…so looking forward to it! Thanks

By: Joy the Baker » Blog Archive » Ode to my Box Grater

Joy the Baker » Blog Archive » Ode to my Box Grater — Wed, 10 Mar 2010 07:57:26 +0000

[...] Oatmeal Raspberry Scones with cold grated butter. Big, scoopable yum. Do this. Tags: butter, carrots, grater, Recipes, zucchiniPosted in In the Kitchen, Recipes, Thoughts, life | No Comments » [...]

By: minny

minny — Wed, 03 Mar 2010 16:50:43 +0000

http://minnyyy.tumblr.com/post/424384240/adapted-recipe-from-here

here are my scones btw!

By: minny

minny — Wed, 03 Mar 2010 16:44:42 +0000

i kinda of made these scones just now! i didn’t follow the recipe exactly (not in a rude way ofc!) i used dried apricots and raisins instead of the raspberries and didn’t use any butter (only cos i’m on a diet!) i have to say they were lovely and now i am so full cos i just ate loads! haha. thanks for the recipe, and all your recipes in fact! I love that you have pictures to go with them all, makes its sooo much easier! you’ve really inspired me to bake some more now! haha thanks again! x

By: Oatmeal Blueberry Scones « Lost is Found

Oatmeal Blueberry Scones « Lost is Found — Sun, 21 Feb 2010 19:00:15 +0000

[...] Recipe from Joy The Baker. [...]

By: rayye.

rayye. — Sat, 13 Feb 2010 15:55:53 +0000

ohh i made these scones weekend before last and they are fantastic! i froze half of the batch and, i have to tell you, they bake up PERFECTLY right out of the freezer. so good!

i wanted to bake more this morning, but i didn’t have any more raspberries.. so i changed up the flavour and added chopped pears instead, and a little fresh ginger and lemon zest instead of the nutmeg. also good! these are pretty versatile scones! thanks so much!

By: Jessica Zee

Jessica Zee — Fri, 29 Jan 2010 01:11:04 +0000

Oh! I’m so happy this was linked from Alicia Paulson’s blog comments–I have wrestled with scones for much too long, trying to get them to turn out properly and these look lovely. In theory, scones are such a perfect breakfast food–in my kitchen, they so often come out much too sweet. Though, I did make some eggnog ones that were lovely (too sweet, but somehow it seemed “okay”), other than that it’s mostly been very, very sad. Thank you!