Scottish Oat Scones
They're delicious served warm with butter, preserves or honey.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
English
Bread
Breakfast
Brunch
Bake
Quick & Easy
Oat
Bon Appétit
Massachusetts
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon cream of tartar
- 1/2 cup raisins
- 1 tablespoon baking powder
- 1/3 cup milk
- 1 1/2 cups all purpose flour
- 1 1/4 cup old-fashioned oatmeal
- 2/3 cup unsalted butter, melted
- 1 egg, beaten to blend
- Carbohydrate 27 g(9%)
- Cholesterol 41 mg(14%)
- Fat 12 g(18%)
- Fiber 2 g(6%)
- Protein 4 g(7%)
- Saturated Fat 7 g(34%)
- Sodium 136 mg(6%)
- Calories 224
Preparation Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball. Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)
