Scottish Oat Scones

10
Servings
10 min
Preparation Time
15 min
Cook Time
Ingredients
Rating

Scottish Oat Scones are light, soft, and our take on this traditional Scottish baked good. This recipe makes for a terrific treat or an easy addition to breakfast. Crumbly, buttery, and golden brown, this scone will taste like it is straight from the bakery.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 ½ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp salt (optional)
8 tbsp 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 tbsp granulated sugar
1/8 tsp ground cinnamon
1 egg, lightly beaten

Cooking Instructions

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.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

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.