Wednesday, December 23, 2009

Scottish Oat Scones

Bake this scones last Friday. It's quite heavy and quite filling, best eaten when warm and ideal for breakfast.

Scottish Oat Scones(source: Allrecipes)

  • 1 1/2 cups all-purpose flour
  • 2 cups rolled oats
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried currants(raisins)
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/3 cup milk

  1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
  3. Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

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