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Scottish Oat Scones
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Brief Description
From my Babe's Cookbook. Mrs. Hoggett says "I prefer real Scottish scones... made with oats, wedge shaped, and served with my preserves or a lick of sweet butter." These are delicious and I do love them with the dried cranberries.
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Main Ingredient
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Category: Quick Breads
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Cuisine: Scottish
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Prep Time: 0 min(s)
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Cook Time: 22 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: GLLF
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Posted On: Mar 10, 2022
Number of Servings:
Ingredients:
- 1 1/2 cups - all-purpose flour
- 1/4 cups - white sugar
- 1 tablespoons - baking powder
- 1 teaspoons - cream of tartar
- 1/2 teaspoons - salt
- 1/2 cups - butter cut into small pieces
- 1 1/4 cups - old fashioned rolled oats
- 1 cups - dried currants, raisins, or dried cranberries
- 1 - egg
- 1/3 cups - milk
- 1 tablespoons - milk for topping
- 2 tablespoons - white sugar for topping
Directions:
Preheat oven to 375. Grease a baking sheet.
In an ample bowl, mix first set of dry ingredients. Cut in the butter until it resembles bread crumbs. Sir in oats and dried fruit.
Make a well in the center.
In a separate bowl mix egg and milk. Pour into well. Stir wet into dry with a fork until everything is evenly moistened and comes together in a ball. (Be careful not to over mix, as scones will become tough.)
Dough should be soft and crumbly.
Pat dough out onto lightly floured board to form an 8-inch circle. Transfer to greased baking sheet. With a knife dipped in flour cut into 12 equal wedges.
For topping: brush wedges with milk and then sprinkle with sugar.
Bake in the 375* oven for 22-25 mins, until golden brown.
Serve warm from the oven. Mrs. Hogget says, "Split in half, and serve with marmalade, honey, or apple butter - and English tea. For a special treat, try them with clotted cream." Yum!
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