Scottish Raisin Oat Scones
Scottish Raisin Oat Scones recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
melted |
|
| ⅓ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ¼ | cups |
oats, quick cooking
uncooked |
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
raisins, seedless
or currants |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
melted |
|
| 79 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 296 | ml |
oats, quick cooking
uncooked |
|
| 59 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
raisins, seedless
or currants |
|
Directions
Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened.
Stir in raisins. Shape dough to form ball; pat out on lightly floured surace to form 8-inch circle.
Cut into 8 to 12 wedges; bake on greased cookie sheet in preheated hot oven 425℉ (220℃). 12 to 15 minutes or until light golden brown.
Serve warm at breakfast or brunch with butter, preserves or honey, as desired.
