Cinnamon Currant Scottish Oat Scones
170
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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
|
|
| ⅓ | cup |
milk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | tablespoon |
sugar
|
|
| ⅛ | 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.
