Scottish Oat Scones

Ingredients
• 1-1/2  cups all-purpose flour
• 1  cup Quaker® Oats (quick or old fashioned, uncooked)
• 1/4  cup granulated sugar
• 1  tablespoon baking powder
• 1/4  teaspoon salt (optional)
• 8  tablespoons (1 stick) margarine or butter, chilled and cut into pieces
• 1/2  cup currants, diced dried mixed fruit, dried cranberries or dried blueberries
• 1/3  cup milk
• 1  egg, lightly beaten
• 1  tablespoon granulated sugar
• 1/8  teaspoon ground cinnamon

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.

Nutrition Information

• Serving Size: 1 scone
• Calories: 220 
• Calories from Fat: 90 
• Total Fat: 11 
• Saturated Fat: 2 
• Cholesterol: 20 
• Sodium: 220 
• Dietary Fiber: 2 
• Protein: 4