Ingredients
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2
-
1 1/4
-
3/4
-
3/4
-
1/4
-
1
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Proper Scottish Oat Scones,A lower fat scone recipe from Eating Well Magazine, May/June 1991. Posted for ZWT (and due to my fondness for scones).,These are very nice scones. used dried cranberries and sprinkled the scones with sugar. I like that there is oatmeal in them. Thanks for sharing a real winner.,What a wonderful recipe, JB! My yogurt was nonfat greek vanilla, and the slight vanilla flavour was a lovely addition. I also used golden raisins and added in some dried blueberries, too. The instructions were perfect, and I shared them with my very pleased landlords (whose adorable 3 year old brought my note saying I had scones if they wanted any upstairs with the biggest smile on his face!) They love it when I bake on weekend mornings, and it’s recipes like this that have given me such a good reputation! This one’s going in my cookbook, and I’m passing it on to my sister, too. Like Maito, I love my scones with a crunchy sweet topping, so as usual, I gave a light sprinkling of Starrynews’ recipe #297272 which is a pantry staple! Recipenapped for Veggie Swap #39 ~ October. Thanks again for another winner, JB!
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Steps
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1
Done
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1. Preheat Oven to 425f Spray a Baking Sheet With Nonstick Cooking Spray or Line It With Parchment Paper. Melt Butter in a Small Saucepan Over Low Heat and Cook Until It Begins to Turn Light Brown, About 2 Minutes. Skim Foam and Pour Into a Small Bowl. |
|
2
Done
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Stir Together Oats, Flours, Sugar, Baking Powder, Baking Soda and Salt in a Large Bowl. Stir in Raisins and Make a Well in the Center of the Dry Ingredients. Combine the Browned Butter, Egg, Yogurt and Oil in a Small Bowl; Add to the Dry Ingredients, Stirring Just Until Moistened. |
|
3
Done
|
Turn Out Onto a Lightly Floured Surface and Gently Knead Several Times to Form a Ball. Pat the Ball Into an 8-Inch Circle and Cut Into 8 or 12 Wedges (depending on the Size You Want). |
|
4
Done
|
Place the Wedges on the Prepared Baking Sheet and Bake Until Lightly Browned and Firm to the Touch, About 12 Minutes. Transfer to a Rack and Let Cool Slightly. Serve Warm. |
