Scottish Oat Scones

Scottish Oat Scones with Currants Submitted by MHC
Scottish Oat Scones with Currants Submitted by MHC
I remember having these once in a while when I was growing up. They’re a bit buttery, but you can cut some of the butter if you want to miss out on the yummy goodness. They’re best fresh out of the oven, piping hot with some home-made preserves on them. Yum! Serve them for breakfast, brunch, or neighborhood get-togethers. They mix up in seconds and bake in only 12 minutes. If you’ve never tried traditional oat scones before, you’re in for a delicious surprise.




⅔ cup butter or margarine, melted ⅓ cup milk 1 egg 1¾ cups rolled oats, uncooked 1½ cups flour ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt ½ cup raisins or currants (Optional)

Nutritional information

150 Calories per serving (without raisins)


0 - Preheat oven to 425F 1 - Add butter, milk and egg to combined oats, flour, sugar, baking powder and salt; mix well. 2 - (Optional) Stir in raisins. 3 - Pat mixture out on lightly floured surface to form 12″ X 9″ rectangle. 4 - Cut dough into 4″ X 3″ rectangles; cut each rectangle in half to form triangles. 5 - Place on greased cookie sheet. 6 - Bake at 425F about 12 minutes. 7 - Serve warm with butter and jelly, if desired. Makes 24 scones.