This recipe came from Jodee Linta, now retired to AZ. We taught together for many years. She is of Scottish descent, a Baird.
Jodee says these are served best hot, just out of the oven.
Scottish Oat Scones
2/3 c butter, melted
1/3 c milk
1 egg
1 c flour
1 1/4 c cereal oats, uncooked
1/4 c sugar
1 T baking powder
1 tsp cream of tartar
1/2 c raisins or currants
1. Preheat oven to 425 degrees.
2. Add butter, milk and egg to combined dry ingredients; mix just until dry ingredients are moistened. Stir in raisins.
3. Shape dough to form ball; pat out on lightly floured surface to form 8-inch circle and cut into 8 to 12 farls (wedges, also called Petticoat Tails).
4. Bake on greased baking sheet in preheated oven 12-15 minutes or
until light golden brown.
5. Serve warm with clotted cream, butter, preserves or honey, as desired.
