Scottish Oat Scones

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: 25 mins
• Serves: 8-12

Ingredients

• Scones

• 1 1⁄2 cups all-purpose flour
• 1 1⁄4 cups rolled oats, uncooked
• 1⁄4 cup sugar
• 1  tablespoon baking powder
• 1  teaspoon cream of tartar
• 1⁄2 teaspoon salt
• 2⁄3 butter, melted
• 1⁄3 cup milk
• 1  egg
• 1⁄2 cup currants or 1⁄2 cup raisins

• Devonshire Cream

• 8  ounces cream cheese, softened
• 8  ounces 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.