Community Pick
Scottish Scones
"These are the scones I remember as a child growing up in Scotland."
photo by Bauline Baker
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
16 scones
- Serves:
- 16
ingredients
- 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 currants
- 1 egg, beaten
- 1⁄2 cup unsalted butter or 1/2 cup margarine, melted
- 1⁄3 cup milk
directions
- Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
- Mix well.
- Make a well in center.
- Beat egg until frothy, and mix in melted butter or margarine and milk.
- Pour into well.
- Stir to make soft dough.
- Pat dough into two 6- to 7-inch circles.
- Transfer to greased baking sheet.
- Score each top into 8 pie-shaped wedges.
- Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
- Serve warm with butter and jam.
Questions & Replies
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What are cupfuls in grammes
Reviews
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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!! -
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!! -
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!
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Perfect comfort food. Made the first batch according to the recipe. Like some other reviewers, I found them too dense and heavy, and they didn't rise much. Still they tasted good. For the second batch, I substituted dried cranberries for the currants, and added the grated zest of one orange. Also, I reduced the rolled oats to 1 cup. Everything else was the same. Perfection. And so easy! -
Very good! I made exactly as recipe stated, with currants too. Sprinkled a little sugar on top. Baked 20 minutes. I love the flavour of the oats, my dad liked them vey much as well. Not too rich like most scones, will make again!
see 36 more reviews
Tweaks
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Perfect comfort food. Made the first batch according to the recipe. Like some other reviewers, I found them too dense and heavy, and they didn't rise much. Still they tasted good. For the second batch, I substituted dried cranberries for the currants, and added the grated zest of one orange. Also, I reduced the rolled oats to 1 cup. Everything else was the same. Perfection. And so easy!
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Great, simple recipe with ingredients I almost always have on hand. I used raisins instead of currants. Thanks! -
These are so easy to make! I am a very beginner baker and found this very simple. I substituted brown sugar for white and nearly doubled the amount, because I prefer sweet scones. I also used frozen blueberries instead of currants. My only complaint is that these are a bit crumbly, but I have no problem eating them with a fork on a plate. Delicious! -
Great change of pace! Old-fahioned rolled oats make this a hearty, well-balanced recipe. I used fresh blueberries instead of currants. I needed about 10-more minutes in the oven because, I think, my scones were thicker. Still, they rose well and were a substantial Sunday morning treat slathered with butter and served up with a hot pot of coffee. Next time, to satisfy the wife and son's sweet tooths, I'll sprinkle with cinnamon and sugar. This is a keeper. -
My only mistake was cutting the recipe in half -- we needed more! Family ate them up right out of the oven at night, so there were not enough left for breakfast. That's easily fixed next time. I used raisins instead of currants, also added cinnamon. Oven note: 12 minutes at 400 degrees was enough in my hot oven.
see 9 more tweaks
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
