Oat and maple syrup scones from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on January 29, 2016

    This scone recipe seems lacking enough liquid so for anyone who makes them, be ready to add more. I liked them, they aren't too sweet and are a bit heavier in texture due to the oats and whole wheat flour. I freeze leftovers since they stale quickly, or freeze unbaked shaped scones and just bake a little longer straight from the freezer.

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