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Scottish Oatmeal Scones

Scottish Oatmeal Scones
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Yield: Makes 6 scones.

Must be served warm. Very good with strawberry or raspberry jam.

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  • 1-1/4 cups sifted all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1 cup quick-cooking oats
  • 1/4 cup raisins or currants
  • 1/3 cup milk
  • 1 tablespoon melted butter


Sift together the flour, sugar, baking powder and salt into a bowl. Cut in the shortening and butter until the mixture resembles coarse crumbs. Mix in the oats and raisins or currants. Add the milk, mixing just until the dry ingredients are moistened.

Turn the dough out on to a lightly floured surface; knead gently five or six times. Roll to form a 7-inch circle. Brush the top of the dough with melted butter. Cut into six pie-shaped wedges. Bake on an ungreased cookie sheet in a preheated 375 degrees F oven for about 15 minutes, or until lightly browned.

Updated Wednesday, July 25th, 2007

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