Scottish Oat Scones

Scottish Oat Scones

ingredients 1-1/2 cups all-purpose flour 1 cup Quaker� Oats (quick or old fashioned, uncooked) 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt (optional) 8 tablespoons (1 stick) margarine or butter, chilled and cut into pieces 1/2 cup currants, diced dried mixed fruit, dried cranberries or dried blueberries 1/3 cup milk 1 egg, lightly beaten 1 tablespoon granulated sugar 1/8 teaspoon ground cinnamon preparation

1. Heat oven to 400�F. Lightly grease cookie sheet.

2. 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.)

3. 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.

4. Bake 12 to 15 minutes or until light golden brown. Serve warm.

Servings: 10 SCONES

Contributed by :

 * Catsrecipes Y-Group