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SCOTTISH OAT SCONES

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Serves: 6

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

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Ingredients

  • ½ cup vegetable oil
  • ½ cup milk
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 ¼ cups instant rolled oats (uncooked)
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1 egg
  • 1 cup dried cranberries

Method

  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!

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