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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."
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1-3/4 cups quick-cooking oats
  • 1-1/2 cups 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, 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.
Nutrition Facts
1 each: 175 calories, 8g fat (2g saturated fat), 31mg cholesterol, 202mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.
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Reviews

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Average Rating:
  • angelasandoval
    Jan 21, 2012

    These are not as flaky as I prefer my scones, but the flavor was excellent! I did try replacing the oil with vegetable shortening, used cold butter and cut the fat into the dry ingredients in the classic biscuit fashion, hoping to get a flakier scone but it still just wasn't.

  • nanwood
    Oct 17, 2009

    Everyone I have made these for, loves them! They are yummy! They are quite wet though, so I had to use a generous amount of flour before cutting them into wedges.