Scottish Oatmeal Scones

Scottish Oat Scones are light, soft, and our take on this traditional Scottish baked good. This recipe makes for a terrific treat or an easy addition to breakfast. Crumbly, buttery, and golden brown, this scone will taste like it is straight from the bakery.

Ingredients

• 1 1/2 Cup(s) all-purpose flour
• 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
• 1/4 Cup(s) granulated sugar
• 1 Tablespoon(s) Baking Powder
• 1/4 Teaspoon(s) salt (optional)
• 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces
• 1/2 Cup(s) currants, diced dried mixed fruit, dried cranberries or dried blueberries
• 1/3 Cup(s) milk
• 1 Tablespoon(s) granulated sugar
• 1/8 Teaspoon(s) ground cinnamon
• 1 Egg, lightly beaten

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Cooking Instructions

• Heat oven to 400°F.
• Lightly grease cookie sheet.
• In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well.
• Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• Stir in currants.
• In small bowl, combine milk and egg; blend well.
• Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened.
• (Do not overmix.)
• Turn dough out onto lightly floured surface; knead gently 8 to 10 times.
• Roll or pat dough into 8-inch circle about 1/2 inch thick.
• Sprinkle with combined remaining 1 tablespoon sugar and cinnamon.
• Cut into 10 wedges; place on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown.
• Serve warm.