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Scottish Oat Scones

Yankee Plus Dec 2015


Scottish Oat Scones
1 vote, 4.00 avg. rating (79% score)
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Light golden and buttery-rich. These can be whipped up in a matter of minutes and are at their very best while warm, drizzled with honey or spread with jam. --Stone House Inn, North Thetford, Vermont

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  • 2/3 cup butter or margarine, melted
  • 1/3 cup milk
  • 1 egg
  • 1-1/2 cups flour
  • 1-1/4 cups uncooked oats
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup raisins or currants


Add cooled butter, milk, and eggs to combined dry ingredients; mix just until moistened. Stir in raisins. Shape dough into ball and pat out onto floured surface to form an 8-inch circle. (You may have to add a little flour to your hands and the dough for easier handling.) Cut circle into 12 wedges and bake on greased baking sheet at 425 degrees F for 12-15 minutes or until light golden brown.
Updated Monday, March 10th, 2008

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