Scotch Scones
Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.
Yield
16 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoons |
salt
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| ½ | cup |
oats, quick cooking
uncooked (quick or old-fashioned) |
|
| ¼ | cup |
currants
|
|
| ⅔ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 118 | ml |
oats, quick cooking
uncooked (quick or old-fashioned) |
|
| 59 | ml |
currants
|
|
| 158 | ml |
milk
|
|
Directions
Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to ¼ inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
