Looking for an oatmeal porridge recipe, a search for
candied orange led me instead to these scones. These took less
than an hour from start to finish, and was an easy breakfast treat for a
Food & Wine is the source for this recipe. It’s made in one bowl, and doesn’t require rolling, just a quick shaping into a round, and then cut into wedges. If you skipped toasting the oatmeal, and used precut dried fruit, they’d be even quicker to assemble.
These scones were pretty good, tender and light. They’re not dry at all, but that’s to be expected with the generous amount of butter and buttermilk. I don’t know that I’d make these again, though.