Oatmeal Scones

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.

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