Cinnamon Currant Scottish Oat Scones
Yum
Yield
8 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
quick or old-fashioned, uncooked |
|
| 59 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
optional |
|
| 118 | ml |
margarine
or butter, chilled |
|
| 118 | ml |
currants
|
|
| 79 | ml |
milk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 15 | ml |
sugar
|
|
| 0.6 | ml |
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.
