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Cinnamon Currant Scottish Oat Scones

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Cinnamon Currant Scottish Oat Scones

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Yield

8 servings

Prep

30 min

Cook

15 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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1 cup rolled oats
quick or old-fashioned, uncooked
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¼ cup sugar
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1 tablespoon baking powder
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¼ teaspoon salt
optional
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½ cup margarine
or butter, chilled
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½ cup currants
cup milk
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1 each eggs
lightly beaten
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1 tablespoon sugar
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teaspoon cinnamon
ground
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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237 ml rolled oats
quick or old-fashioned, uncooked
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59 ml sugar
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15 ml baking powder
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1.3 ml salt
optional
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118 ml margarine
or butter, chilled
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118 ml currants
79 ml milk
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1 each eggs
lightly beaten
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15 ml sugar
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0.6 ml cinnamon
ground
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Directions

Heat oven to 400℉ (200℃).

Lightly grease cookie sheet.

Combine flour, oats, sugar, baking powder and salt; mix well.

Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.

Stir in currants.

Add combined milk and egg; mix with fork just until dry ingredients are moistened.

Turn out onto lightly floured surface; knead gently 8 to 10 times.

Roll or pat dough into 8-inch circle about ½-inch thick.

Sprinkle with combined 1 tablespoon sugar and cinnamon.

Cut into 10 wedges; place on prepared cookie sheet.

Bake 12 to 15 minutes or until light golden brown.

Serve warm.

VARIATIONS: Substitute raisins, diced dried mixed fruit, dried cherries, cranberries or blueberries for currants, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 62040% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 481mg 20%
Total Carbohydrate 27g 27%
Dietary Fiber 5g 22%
Sugars g
Protein 28g
Vitamin A 23% Vitamin C 42%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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