These scones are rich and crumbly. They are perfect for a weekend brunch, or anytime as a snack. “Oh, boy! Scones!” was the cry I heard from my children as they were growing up when they saw these scones on the table. Use old-fashioned oatmeal, not the quick variety.
Scottish Oatmeal Scones
2/3 cup butter, melted 1/4 cup milk
1 egg 1 & 1/2 cups flour
1 & 1/4 cup oatmeal(uncooked) 1/4 cup sugar
1 tablespoon baking powder 1/2 teaspoon salt
1 teaspoon cream of tartar 1/2 cup raisins
(Dried cranberries may be substituted for the raisins.)
Stir together the dry ingredients. Lightly beat the melted butter and the egg together with a fork. Add the milk and beat again, lightly. Add the wet ingredients to the dry ingredients, just until they are moistened. If you need a bit more milk, add it by the tablespoon, until the dough is moistened. Stir in the raisins, or other dried fruit.
Shape the dough into a ball. Gently roll or pat into a circle of about 8 inches. Cut into 8-12 wedges. Lift each wedge with a spatula and place on a greased cookie sheet.
Bake at 425F for 12 to 15 minutes or until the scones are a light golden brown. Enjoy warm with butter, honey, or jam.