Scottish Scones

Mille® 's Note:

These are the scones I remember as a child growing up in Scotland.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 16

Yield: 16.0 scones

• 1 ½ cups all-purpose flour
• 2 cups rolled oats
• ¼ cup white sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ cup currant
• 1 egg , beaten
• ½ cup unsalted butter or ½ cup margarine , melted
• 1⁄3; cup milk

Directions:

1. Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
2. Mix well.
3. Make a well in center.
4. Beat egg until frothy, and mix in melted butter or margarine and milk.
5. Pour into well.
6. Stir to make soft dough.
7. Pat dough into two 6- to 7-inch circles.
8. Transfer to greased baking sheet.
9. Score each top into 8 pie-shaped wedges.
10. Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
11. Serve warm with butter and jam.

Reviews

[Akikobay]

This is more than a five-star recipe in my book...easy, really delicious, and very forgiving. I've made them twice, the first time following the recipe to the letter. They were wonderful, slightly sweet, nicely textured, crunchy on the outside moist on the inside. Fantastic warm, but still really good when they cooled. The next time, I had to substitute dried cranberries (because somebody forgot to cover the currants and they became little pebbles) so I also added a couple of teaspoons of orange zest. I also had some help the second time, and despite some rough handling of the dough and a bit of compromise in the mixing department, they still came out nicely. Because of the high oatmeal and low fat content, this is a pretty healthy on-the-run breakfast that I plan to make in lieu of oatmeal! Thank you for posting this!!

[CountryLady]

Being a "non baker", I can guarantee that this is a quick & easy recipe. I couldn't get currants at my local market - the joys of living in a village - but I had raisins in the pantry & they worked just fine. But the 5 stars was given by my dad who comes from Campbellford Scotland. Thanx Miller - from me & my dad!!

[Sue Brock]

Wonderful! These were a breeze to make and bake. I used raisins instead of currants and they are very good. Of course we had to eat them right out of the oven when they were hot! Oh so good!