Scottish Oat Scones

I LOVE scones----all shapes and sizes and flavors! I am particularly fond, though, of the plain oat scone. I used to make them often when my two older boys were little----they were easy, quick, and inexpensive afternoon treats, but, they were always a bit too dry. I ran across this particular recipe in a wonderful gem called Babe's Country Cookbook (yes, folks, as in the movie about a sheep-herding pig!!) quite a few years ago and I haven't bothered looking for another scone recipe since. This one is beyond excellent.

Real Scottish Scones (or so the cookbook says)

1 1/2 cups all-purpose flour

1/4 cup granulated sugar (if using Sucanat, reduce to 8 tsp.)

1 tbsp. baking powder

1 tsp. cream of tartar

1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, cut into small chunks (NO substitutes, please)

1 1/4 cups old-fashioned rolled oats

1 cup currants, raisins, or dried cranberries

1 large egg

1/3 cup whole milk

Topping:

1 Tbsp. whole milk

2 tbsp. granulated sugar

Preheat oven to 375°F. Grease baking sheet.

In a large bowl, mix flour, sugar, baking powder, cream of tartar, and salt. With a pastry blender, cut in the butter. Stir in oats and dreid fruit. Make a well in the center of the mixture.

In another bowl, mix egg and milk, then pour into well in the dry mixture. With a fork, stir together until evenly moistened. The dough should be soft and just a little crumbly.

On a lightly floured board, pat the dough into an 8-inch round. Carefully transfer to prepared baking sheet. With a knife dipped in flour, cut into 12 equal wedges.

For the topping:

Brush wedges with milk, then sprinkle with sugar.

Bake for 22 to 25 minutes until golden brown.

Best served warm from the oven with jam, marmalade, or honey, and, of course, a nice cup of English tea.