Thursday, February 23, 2012

Scottish Oat Scones

Yesterday I attended our bi-weekly Ladies Bible Study at the home of RuBu.  A nice time of study, reflection, discussion and ... well, food and fellowship.  

RuBu makes a habit of staying away from processed sugar and other nasties, and keeps it real with serving us a welcoming platter of fresh fruit.  Yesterday, however,  she made cookies.  Lovely, crisp dainties with only goodness as their ingredients. ... Note to self:  Get the recipe ...   They were delicious.

Yesterday morning I, too, happened to be in a baking mood, and decided to whip up some Scottish Scones and Honey Butter to bring along.  The ladies approved and ate them up.  The scones  were easy to make with ingredients I had on hand, tasty, and yet filling as well.

Honey Butter:  Softened butter mixed with some honey.

I've included the recipe in case you wanted to give them a try.

Scottish Oat Scones

cups all purpose flour
2 cups rolled oats
¼ cup sugar
4 tsp baking powder
½ tsp salt
½ cup currants or raisins
1 egg, beaten
½ cup butter or margarine, melted
cup milk


1. Put first six dry ingredients into large bowl. Mix. Make a well in center
2. Beat egg until frothy
3. Mix in melted butter and milk. Pour into well. Stir to make soft dough
4. Form into two 6” to 7” circles. Place on greased baking sheet. Pat to about 1/2” to 3/4” thick
5. Score each top into 6 pie shaped wedges
6. Sprinkle with 1 tsp sugar before baking
7. Bake in 425 oven for 15 minutes until risen and browned

A while ago my friend Janet from Washington Lavender gifted me with a jar of their sugar n' lavender.  I sprinkled the scones with about a teaspoon of the mixture before baking.  Yup, put them over the top for sure. 

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