Scottish Oat Scones
Bring high tea down to earth with this variation on the traditional Scottish scone. They’re light and flaky like the originals, and they’ll make your guests feel regal and right at home all at the same time.
- 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt (optional)
- 1 tablespoon baking powder
- 8 tablespoons (1 stick) margarine or butter, chilled and cut into pieces
- 1/2 cup currants, diced dried mixed fruit, dried cranberries or dried blueberries
- 1/3 cup milk
- 1 egg, lightly beaten
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
How to make it:
- Heat oven to 400°F.
- Lightly grease cookie sheet.
- In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in margarine 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 over mix)
- 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.