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Scottish Oat Scones

 Scottish Oat Scones
"Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario. "Featuring dried cranberries and raisins, they're a slice of heaven, particularly when topped with a little jam."
18 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 1-3/4 cups quick-cooking oats
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/3 cup canola oil
  • 1/4 cup butter, melted
  • 1 egg
  • 1 egg yolk
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • TOPPING:
  • 1 egg white
  • 1 teaspoon water
  • 1 teaspoon sugar

Directions

  • In a large bowl, combine the oats, flour, sugar, baking powder and
  • salt. In a small bowl, combine the milk, oil, butter, egg and yolk;
  • stir into oat mixture just until blended. Stir in raisins and
  • cranberries (dough will be sticky).
  • Turn dough onto a well-floured surface; divide in half. With lightly
  • floured hands, pat each portion of dough into a 6-3/4-in. circle,

2 of 2

Scottish Oat Scones (continued)

Directions (continued)

  • 1/2 in. thick. Cut each into nine wedges; place 2 in. apart on
  • baking sheets coated with cooking spray.
  • In a small bowl, beat egg white and water; brush over tops of scones.
  • Sprinkle with sugar. Bake at 400° for 12-15 minutes or until
  • golden brown. Serve warm. Yield: 1-1/2 dozen.
Nutritional Facts: 1 scone equals 175 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 202 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.