Scottish Oat Scones

From Epicurious

By R. A. Street: South Walpole, Massachusetts

Made by us originally on 11/13/13

Received a smiley face

Yield: 12 scones


  • 1 ½ Cups All Purpose Flour
  • 1 ¼ Cups old-fashioned Oatmeal
  • ¼ Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Cream of Tartar
  • ½ Teaspoon of Salt
  • 2/3 Cup Unsalted Butter, Melted
  • 1/3 Of a Cup of Milk
  • 1 Egg, beaten to blend
  • ½ Cup Raisins


Preheat oven to 450º F. Grease cookie sheet. Combine first six ingredients in a large bowl. Mix together butter, milk, and egg in another bowl. Add dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.

Place on lightly floured work surface. Pat out to form ¾ inch thick circle. Using a sharp knife cut the circle into twelve wedges. Transfer to prepared cookie sheet. Bake until light brown, about twelve minutes. Cool slightly on a rack. (Can be prepared one day ahead. Cool completely. Store in an airtight container.)

*To make gluten free replace the flour with brown rice flour mixture and be sure to use gluten free oats.

Transcribed Monday January 20, 2014, By Winston Crockett Fredrickson


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