Proper Scottish Oat Scones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons butter (have used vegan margarine with good results)
• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/4 cup sugar (may sub splenda)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins (i have subbed these out with dates and dried cranberries in the past)
• 1 large egg, lightly beaten
• 1/2 cup nonfat plain yogurt (may use soy with good results)
• 2 tablespoons canola oil

Recipe

• 1 1. preheat oven to 425°f spray a baking sheet with nonstick cooking spray or line it with parchment paper. melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. skim foam and pour into a small bowl.
• 2 stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. stir in raisins and make a well in the center of the dry ingredients. combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.
• 3 turn out onto a lightly floured surface and gently knead several times to form a ball. pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).
• 4 place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. transfer to a rack and let cool slightly. serve warm.