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SCOTTISH OAT SCONES

These are fabulous with Nigella's Lemon Curd from How to Eat, and some Devonshire cream as well!

Recipe posted by

Ingredients

  • Vegetarian
  • ½ c. vegetable oil
  • ½ c. milk 1
  • ½ c. all purpose flour
  • 1 T. baking powder
  • 1 t. cream of tartar
  • 1 ¼ c. instant rolled oats (uncooked)
  •  Â¼ t. salt
  • ¼ c. sugar
  • 1 egg
  • 1 c. dried cranberries

Method

Serves: 6

  1. Add oil, milk, egg to combined dry ingredients; mix just until dry ingredients are moistened. Stir in berries.
  2. Shape dough to form a ball; pat out on lightly floured surface to form an 8-inch circle.
  3. Cut into 8 to 12 wedges; bake on a greased cookie sheet in a 425 degree F oven for 12-15 minutes or until light golden brown.

Variations -Use any dried fruit you like... really good substitutions are cherries, sultanas, currants. My favourite variation - Replace 1/4 cup of the milk with 1/4 cup freshly squeezed orange juice, and add the zest of the orange to the dry ingredients. Enjoy!

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

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