Scottish Oat Scones
Tender Scottish oat scones laden with dried fruits. Enjoy them with strawberry preserves and a cup of your favorite tea.
1 1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, chilled and cut into pieces
1/2 cup currants, diced dried mixed fruit, dried cranberries or dried blueberries
1/3 cup milk
1 large egg, beaten
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
- Preheat oven to 400°F (205°C). Lightly grease cookie sheet.
- In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants.
- In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
- Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 1/2 inch thick. Sprinkle with combined remaining 1 tablespoon sugar and cinnamon. Cut into 10 wedges; place on cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Serve warm.
Makes 10 scones.
Recipe and photograph provided courtesy of The Quaker Oats Company.