Prep 15 mins
Cook 15 mins
I remember Mom making these whenever we would go camping. They are so light and flaky, and much easier than trying to make oatmeal over a camp fire.
- 158.51 ml butter, melted
- 78.07 ml milk
- 1 egg
- 354.88 ml flour
- 295.73 ml quick oats, uncooked (or 1 1/2 c. old fashioned oats)
- 59.14 ml sugar
- 14.79 ml baking powder
- 4.92 ml cream of tartar
- 2.46 ml salt
- 118.29 ml raisins or 118.29 ml currants
- In a large bowl, combine dry ingredients: flour, oats, sugar, baking powder, cream of tarter and salt.
- In a small bowl, combine wet ingredients: butter,milk and egg,
- Add wet ingredients to dry ingredients and mix, only until moist.
- Add raisins (or currents).
- Shape into a ball.
- Pat out on a lightly floured board into an 8 inch circle.
- Cut into 8-12 wedges.
- Bake on a greased cookie sheet in a 425 degree oven for 12-15 minutes or until brown.
Thank you for sharing this scone recipe! They were simple to make with ingredients I always have on hand. I added about a teaspoon or so of cinnamon and a bit more sugar as per my family's tastes. I pressed the dough into two six inch circles and cut each into six. I sprinkled them with cinnamon sugar before baking for decorative purposes. What a wonderful recipe that is now in my 'keeper' file. Thanks again!
This was really good. I used cherry flavored cranberries and added white chocolate chips. I would probably try to use less butter next time just to be a little bit healthy. They were good and buttery as is. Thanks for a wonderful Saturday morning meal.
I am so happy to have such a simple and delicious recipe for my first ever attempt at making scones at home! These are not only foolproof, but they taste just like a nice bowl of oatmeal and raisins! They smelled wonderful as well baking. They were perfect with a bit of butter spread on them still a bit warm. I followed the recipe with no substitutions and I used raisins and quick oats in mine. YUMMY!