I love this Scottish Oat Scone! Quick to mix together and is forgiving if you want to make changes. Use currents, or raisins, or dried cranberries or dried mixed fruit. Add walnuts, pecans, sesame seeds or chocolate chips if desired. Frost or sprinkle with a bit of sugar or brush with maple syrup. Make with unbleached flour, whole wheat flour or a gluten-free flour mix and gluten-free oats.
You can also change the fat. I use real butter but you could use coconut fat. I have not tried it with oil. I might someday try the recipe with olive oil.
The sweetener can also be swapped. I use brown sugar. You could also try coconut sugar. If you use honey or maple syrup you may have to adjust the milk so the dough isn’t too wet.
So follow the recipe the first time and enjoy then have fun with the many variations to suit your taste and diet.
2/3 cup butter or vegan margarine melted
1/3 cup milk or milk alternative
1-1/2 cups all-purpose flour
1-1/4 cups Quick Quaker Oats, uncooked
¼ cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
½ teaspoon salt
½ cup raisins or currents
Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened. Stir in raisins. Shape dough to form a ball; pat out on the lightly floured surface to form 8 inch circle. Cut into 8 to 12 wedges; bake on a greased cookie sheet in a preheated hot oven at (425 F) 12 to 15 minutes or until light golden brown. Serve warm at breakfast or brunch with butter or, preserves or honey, as desired.
Makes 8 to 12 scones
Variation use 1-1/2 cups Old Fashioned Quaker Oats for Quick Oats.
Out of Cream of tarter? Use 4 Tsp of Baking Powder I like Rumford Brand