Scottish Oat Scones
Light golden and buttery-rich. These can be whipped up in a matter of minutes and are at their very best while warm, drizzled with honey or spread with jam. –Stone House Inn, North Thetford, Vermont
Light golden and buttery-rich. These can be whipped up in a matter of minutes and are at their very best while warm, drizzled with honey or spread with jam. –Stone House Inn, North Thetford, Vermont
Yield:
Makes 1 dozenIngredients
2/3 cup butter or margarine, melted
1/3 cup milk
1 egg
1-1/2 cups flour
1-1/4 cups uncooked oats
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup raisins or currants
Instructions
Add cooled butter, milk, and eggs to combined dry ingredients; mix just until moistened. Stir in raisins. Shape dough into ball and pat out onto floured surface to form an 8-inch circle. (You may have to add a little flour to your hands and the dough for easier handling.) Cut circle into 12 wedges and bake on greased baking sheet at 425 degrees F for 12-15 minutes or until light golden brown.
