Proper Scottish Oat Scones

Submitted by januarybride

"A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones)."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 12 scones
• Serves: 12

ingredients

• 2 tablespoons butter (have used Vegan margarine with good results)
• 1 1⁄4 cups rolled oats
• 3⁄4 cup all-purpose white flour
• 3⁄4 cup whole wheat pastry flour
• 1⁄4 cup sugar (may sub Splenda)
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup raisins (I have subbed these out with dates and dried cranberries in the past)
• 1 large egg, lightly beaten
• 1⁄2 cup nonfat plain yogurt (may use soy with good results)
• 2 tablespoons canola oil

directions

1. 1. Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.
2. Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
3. Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
4. Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.

Reviews

[Karen M.]

I have been looking high and low for this recipe. I made them from the original Eating Well. It was accidentally tossed and I have done without, because these were comparableto none. Thank you so much!

 

[res8whea]

Definitely sticky. Today's St Patrick's Day, and I used Irish Butter, 1/4 cup chopped prunes, 1/4 cup dried cranberries, dried chocolate chip cookie mix for the refined flour, buckwheat flour for the whole wheat flour, and large flaked old-fashioned oatmeal. Dough smells wonderful as I heated the prunes in a little water (used the amount from less oil). We'll see how it turns out. Surprise for St Paddy's as no one is up, yet. I'll consume them one by one with strong tea and lashes of that Irish butter if no one else is up to it! Now, I've got to add a wee bit more of buckwheat so less sticky. When I cook with this particular flour, the cooking time is less; I use my nose instead of a timer when baking.

 

[tednjoc]

These are very nice scones. I used dried cranberries and sprinkled the scones with sugar. I like that there is oatmeal in them. Thanks for sharing a real winner.

 

[Katzen]

What a wonderful recipe, JB! My yogurt was nonfat greek vanilla, and the slight vanilla flavour was a lovely addition. I also used golden raisins and added in some dried blueberries, too. The instructions were perfect, and I shared them with my very pleased landlords (whose adorable 3 year old brought my note saying I had scones if they wanted any upstairs with the biggest smile on his face!) They love it when I bake on weekend mornings, and it's recipes like this that have given me such a good reputation! This one's going in my cookbook, and I'm passing it on to my sister, too. Like Maito, I love my scones with a crunchy sweet topping, so as usual, I gave a light sprinkling of Starrynews' recipe #297272 which is a pantry staple! Recipenapped for Veggie Swap #39 ~ October. Thanks again for another winner, JB!

 

[emariemac]

I made these scones with sour cream (no yogurt on hand), added dried cranberries, & sprinkled coarse sugar on top. Also, I dropped them with a scoop as they were so sticky. They got VERY brown in 12 mins. (I didn't check them sooner--shame on me--because a reviewer had said they took more like 20 mins. to bake). But all that being said, they were quite delicious! The chunky oats gave them a nice texture.