Scottish Oat Scones

I remember having these once in a while when I was growing up.  They’re a bit buttery, but you can cut some of the butter if you want to miss out on the yummy goodness.  They’re best fresh out of the oven, piping hot with some home-made preserves on them.  Yum!

(Recipe quoted word for word as my mom provided it to me)

For generations Scotties have been the traditional British favourite for high tea – served piping hot with sweet butter and marvellous jams and preserves.  The custom of taking tea has been long lost in this country, but scones are just too good to allow them to disappear into history, too.  Serve them for breakfast, brunch, or neighbourhood get-togethers.  They mix up in seconds and bake in only 12 minutes.  If you’ve never tried traditional oat scones before, you’re in for a delicious surprise.
  • 2/3 cup butter or margarine, melted
  • 1/3 cup milk
  • 1 egg
  • 1 3/4 cups rolled oats, uncooked
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins or currants
  1. Add butter, milk and egg to combined oats, flour, sugar, baking powder and salt; mix well.
  2. Stir in raisins.
  3. Pat mixture out on lightly floured surface to form 12″ X 9″ rectangle.
  4. Cut dough into 4″ X 3″ rectangles; cut each rectangle in half to form triangles.
  5. Place on greased cookie sheet.
  6. Bake in preheated hot oven (425 F) about 12 minutes.
  7. Serve warm with butter and jelly, if desired.

Makes 24 scones.

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