Scottish Oat Scones

These were really easy to make. They whipped up in no time and came out of the oven perfectly. They have a lot of oats in them so be sure you are not looking for a traditional scone. The recipe calls for currants, but I had a bag of frozen blueberries in the freezer which ALWAYS taste better than dried up currants!

Would I make these again - perhaps, if I wanted to use up some oats or didn't have enough flour on hand. I think I am still on the hunt for a better scone recipe!

Scottish Oat Scones

1 1/2 cups all purpose flour

2 cups rolled oats

1/4 white sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup dried currants (I used blueberries)

1 egg, beaten

1/2 cup butter, melted

1/3 cup of milk

1. Preheat the oven to 425 F. Lightly grease a baking sheet or line with parchment paper.

2. In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.

3. Bake 15 minutes in the prepared oven, until risen and browned. Split into wedges, and serve warm. With butter of course!

CC.