Oat Scones is a traditional Scottish recipe for a classic tea-time scone made from a flour, rolled oat, sugar, currants, egg, butter and milk dough leavened with baking powder that are shaped into rounds and scored into eight wedges before baking. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Oat Scones.
Mix the flour, oats, sugar, baking powder, salt and currants together in a large bowl. In a separate bowl whisk together the eggs until frothy then add the melted butter and milk and beat together.
Form a well in the centre of the flour mix and pour the egg and milk mixture into this. Mix together to form a soft dough. Divide this into two and place on a well-greased baking sheet. Pat them down into two 12mm thick circles.
Score each circle into 8 wedges then place in an oven pre-heated to 220°C and bake for 15 minutes, until well-risen and golden brown all over. Allow to cool then split the wedges. Serve warm.
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