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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I got this recipe about 15 years ago from The Scottish Lion, a country inn in North Conway, NH - alas, the inn no longer exists. I asked for the recipe when I checked out, and they handed it to me on a pre-printed sheet .... turns out everyone wanted the recipe after having them at breakfast. Ingredients:
1 1/2 cups all-purpose flour |
1 1/4 cups rolled oats, uncooked |
1/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon cream of tartar |
1/2 teaspoon salt |
2/3 butter, melted |
1/3 cup milk |
1 egg |
1/2 cup currants or 1/2 cup raisins |
8 ounces cream cheese, softened |
8 ounces heavy cream |
Directions:
1. Preheat oven to 450* F.
2. Mix all dry ingredients together, flour through salt.
3. Add melted butter, milk and egg to combined dry ingredients; mix until dry ingredients are moistened.
4. Stir in raisins.
5. Shape dough to form a ball; pat out on lightly floured surface to form an 8 inch circle.
6. Cut into 8 to 12 wedges.
7. Bake on greased cookie sheet in 450* oven 12 to 15 minutes, or until light golden brown.
8. Combine cream cheese& heavy cream with a hand mixer to make devonshire cream.
9. Serve warm with a dollop of devonshire cream topped w/some orange marmalade.
10. Trust me- they're best this way.
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