Total Time
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

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!!

Akikobay March 30, 2003

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!!

CountryLady May 23, 2003

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!

Sue Brock July 01, 2003