Scottish Oat Scones

Scottish Oat Scones

Ingredients:

• 1 1/2 Cup(s) all-purpose flour
• 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
• 1/4 Cup(s) granulated sugar
• 1 Tablespoon(s) Baking Powder
• 1/4 Teaspoon(s) salt (optional)
• 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces
• 1/2 Cup(s) currants, diced dried mixed fruit, dried cranberries or dried blueberries
• 1/3 Cup(s) milk
• 1 Tablespoon(s) granulated sugar
• 1/8 Teaspoon(s) ground cinnamon
• 1 Egg, lightly beaten

Cooking Instructions:

1. Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants.
2. In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
3. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 1/2 inch thick.
4. Sprinkle with combined remaining 1 tablespoon sugar and cinnamon. Cut into 10 wedges; place on cookie sheet.
5. Bake 12 to 15 minutes or until light golden brown. Serve warm.