February 15, 2011

Scottish Oatmeal Scones

This recipe is from Mary Gubser's book, Quick Breads, Soups & Stews which I found in the Detroit library ages and ages ago. Some of my favorite muffin recipes are from this book, but there's also a few excellent scone recipes that I kept from the book as well. This is one of them.

1 1/2 cups flour (I use whole wheat flour.)
1/2 cup rolled oats
1 teaspoon baking soda
2 teaspoons cream of tartar
6 tablespoons butter
1/2 cup raisins or currants
1/2 cup milk

Combine the flour, oats, baking soda and cream of tartar in a shallow mixing bowl. Cut in the butter until the mixture is crumbly. Add the raisins/currants, mix well and stir in the milk until the dough is gathered into a ball. I then form these into circles with my hand, and at Nathan's direction, have started pushing a depression into the middle of each scone to help hold in the butter and jam that he'll be slathering on top.