|Scottish Oat Scones served with jam and tea.|
I got this recipe from my Mom, who said she got it originally from The Quaker Oats Wholegrain Cookbook. It's become a long standing favorite. These scones are delicious served with scrambled eggs, frittatas or omelettes in the morning, with tea in the afternoon, and are super simple and quick to make.
Scottish Oat Scones
Grease a cookie sheet and preheat oven to 425 degrees.
2/3 cup butter or margarine, melted
1/3 cup milk
1 3/4 cups oats (uncooked of course)
1 1/2 cups all purpose flour
1/4 cup sugar
1 tblspn baking powder
1/2 tsp salt
1/2 cup raisins (optional)
Add melted butter, milk and egg to combined oats, flour, sugar, baking powder and salt. Mix well. If you are adding the raisins, stir them in.
Pat the mixture out on a lightly floured surface to form a 12x9 inch rectangle. Cut dough in quarters, then each quarter in half. Cut each rectangle in half to form two triangles. (Sheesh! This sounds like math class! Trust me it's not that hard.)
Transfer triangles with spatula to your greased baking sheet.
Bake for 12 minutes. Serve.
|Scottish Oat Scone dough cut into triangles.|
- If using margarine, make sure your margarine does not have water in it. Your results will NOT be the same if you use margarine or spreads with water in them.
- If you're in a hurry and don't want to cut the dough, simply pat the dough into a greased 12x9 inch cake pan and bake. You will most likely have to increase the baking time to 15 to 25 minutes, depending on your oven and pan. Watch them. Then cut as if you were making bars, to whatever size you wish.