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Scottish Oat Scones

SUBMITTED BY: Carol PHOTO BY: B Spradley

"These are delicious and won't last long."

RECIPE RATING:

Read Reviews (138)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min
Original recipe yield 16 scones

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried currants
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk

DIRECTIONS

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

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REVIEWS

Reviewed on Jan. 19, 2004 by N0NNYM0USE

These are the best scones I have ever eaten. Period. I made a few modifications. I added one... MORE

Reviewed on Apr. 2, 2004 by VIRGINGIRL

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

VIRGINGIRL
Apr. 2, 2004

First of all I double this recipe as I eat a few at a time. 2nd of all I have really played around with this recipe and I just took a batch out of the oven! This so far is my favorite. Now just understand I work out a lot and try to eat as nutritionally healthy as I can. This is my tweaked recipe; I used whole wheat flour instead of white flour, I use lt. brown sugar instead of white sugar, I use 3 tbl. butter instead of a 1/2 cup and replace the rest with applesauce. I add maybe a little more applesauce because I like the moistness it offers, and lastly I don't use currants I use frozen blueberries cuz I love em!They make the scones a litte funny in color but I don't mind. I have used rice flour ick, soy flour and white together, was ok, but these wheat ones are the best! I also shoot a shot of honey in just because I like it. I have used craisins, dried nectarines, all sorts of dried fruit but I still like the frozen blueberries the best. I am sure these scones are great as is, I just try to change recipes around for my liking sometimes. This one was fun and I thank Carol for first submitting it! Jodie

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21 users found this review helpful

First of all I double this recipe as I eat a few at a time. 2nd of all I have really played... MORE

Reviewed on Jan. 19, 2004 by DAVEKARENCLARK

I added a 1/2 teaspoon of maple flavoring extract, and used walnuts instead of currants. I... MORE

Reviewed on Apr. 14, 2003 by JANICETHERESE

This has got to be the easiest scone ever to make!! No need to roll out the dough and fiddle... MORE

Reviewed on Apr. 14, 2003 by JAMESMUM

Yummy! I too used fat free milk and reduced fat margarine, and dried cranberries instead of... MORE

Reviewed on Apr. 14, 2003 by MEGSIE

My family loved these! I added dried cranberries instead of currants and a tablespoon of... MORE

Reviewed on Apr. 14, 2003 by LISAYANG

The scones have wonderful texure and a nice blend of oat flavor. My family really enjoy them... MORE

Reviewed on Apr. 14, 2003 by MUSCLETART

Subbed maple syrup for some of the milk and they turned out okay. A bit dry, though - not sure... MORE

Reviewed on Apr. 14, 2003 by IRISH PIXIE

I used single cream instead of milk, and raisins instead of currants. My family loved them... MORE

Reviewed on Apr. 14, 2003 by REDHEAD_75

ACK! Dry, heavy, tasteless. Try less oats, more flour? I made a batch, choked down one for... MORE

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