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Cinnamon Currant Scottish Oat Scones

 
00a74dfc067aa7ede75d 550
170

Yum

Yield

8

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 62040% of calories 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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