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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are the scones I remember as a child growing up in Scotland. Ingredients:
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 currants |
1 egg, beaten |
1/2 cup unsalted butter or 1/2 cup margarine, melted |
1/3 cup milk |
Directions:
1. Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
2. Mix well.
3. Make a well in center.
4. Beat egg until frothy, and mix in melted butter or margarine and milk.
5. Pour into well.
6. Stir to make soft dough.
7. Pat dough into two 6- to 7-inch circles.
8. Transfer to greased baking sheet.
9. Score each top into 8 pie-shaped wedges.
10. Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
11. Serve warm with butter and jam.
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