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Ingredients:

INGREDIENTS:

    • 1 1/2 Cup(s) all-purpose flour
    • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1/4 Cup(s) granulated sugar
    • 1 Tablespoon(s) Baking Powder
    • 1/4 Teaspoon(s) salt (optional)
    • 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces
    • 1/2 Cup(s) currants, diced dried mixed fruit, dried cranberries or dried blueberries
    • 1/3 Cup(s) milk
    • 1 Tablespoon(s) granulated sugar
    • 1/8 Teaspoon(s) ground cinnamon
    • 1 Egg, lightly beaten

PREPARATION:

Heat oven to 400°F. Lightly grease cookie sheet. 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.) 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. Bake 12 to 15 minutes or until light golden brown. Serve warm.

Scottish Oat Scones

Quaker Cooking

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Servings: 10 SCONES
Prep Time:
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Dessert
INGREDIENTS:
    • 1 1/2 Cup(s) all-purpose flour
    • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 1/4 Cup(s) granulated sugar
    • 1 Tablespoon(s) Baking Powder
    • 1/4 Teaspoon(s) salt (optional)
    • 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces
    • 1/2 Cup(s) currants, diced dried mixed fruit, dried cranberries or dried blueberries
    • 1/3 Cup(s) milk
    • 1 Tablespoon(s) granulated sugar
    • 1/8 Teaspoon(s) ground cinnamon
    • 1 Egg, lightly beaten

PREPARATION:

Heat oven to 400°F. Lightly grease cookie sheet. 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.) 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. Bake 12 to 15 minutes or until light golden brown. Serve warm.

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