Scottish Oat Scones

10 Scones
Servings
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 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

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.