Scottish Oat Scones

Submitted by JaneinRI

"I got this recipe about 15 years ago from The Scottish Lion, a country inn in North Conway, NH - alas, the inn no longer exists. I asked for the recipe when I checked out, and they handed it to me on a pre-printed sheet .... turns out everyone wanted the recipe after having them at breakfast."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 8

ingredients

• Scones

• 354.88 ml all-purpose flour
• 295.73 ml rolled oats, uncooked
• 59.14 ml sugar
• 14.79 ml baking powder
• 4.92 ml cream of tartar
• 2.46 ml salt
• 1 butter, melted
• 78.78 ml milk
• 1 egg
• 118.29 ml currants or 118.29 ml raisins

• Devonshire Cream

• 226.79 g cream cheese, softened
• 226.79 g heavy cream

directions

1. Preheat oven to 450* F.
2. Mix all dry ingredients together, flour through salt.
3. Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
4. Stir in raisins.
5. Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
6. Cut into 8 to 12 wedges.
7. Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
8. Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
9. Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
10. Trust me- they're best this way.

Reviews

[cm2530]

I thought these scones were fantastic. Really nice, flavorful, and totally yummy. I especially appreciated just the right amount of sweetness -- perfect balance for the oats, without making it sugary. The cream topping is really good, too.

 

[bakedapple42]

These were pretty good, although I think that 450 F is too hot of an oven temperature. I baked them for the time specified. My batch got a little scorched on the edges before the centers were done, this gave the raisins a little bit of a burnt flavor. If I make these again I would turn the oven temp down to 400 F. Thanks for the recipe.

 

[Impera_Magna]

Very good flavor but a bit crumbly. Followed the recipe exactly but the "dough" was very soft and barely held together. Needed a spatula to lift them from the floured board to the baking sheet... each wedge of dough was quite fragile. The scones didn't rise and the bottoms were a bit brown (oven's fault) but were tasty. Most likely won't make again but did enjoy them.

 

[LtlPhyl 2]

I have not made the recipe provided here by Jane*in*RI but I have experienced these delightful scones served at the Scottish Lion Country Inn in No. Conway, NH many, many times; served at their Sunday brunch. Excellent..!!! Easy to make. I highly recommend these scones. Thank you for sharing the recipe as I did not have this one. However, I do have their Scottish Oat Cakes receipe. Also a delight. It was very disapointing when I learned this wonderful country inn had closed it doors after being open for many years. Their Scottish cuisine was superb.