Rolled Oats Scottish Scones

Rolled Oats Scottish Scones

Ingredients:
1 1/4 cups rolled oats
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. sugar
1 tsp. salt
2/3 cup vegetable shortening
1/3 cup currants
1 1/3 cups buttermilk
1 tbsp. melted butter

Directions:
Preheat oven to 425F. Grease large baking sheet. Set aside 2 tbsp. rolled oats.
In large bowl, combine flour, remaining rolled oats, baking powder, sugar, salt
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
and baking soda. With pastry blender or 2 knives, cut the shortening in until mixture
resembles coarse crumbs. Stir in currants.
Add buttermilk and mix lightly with fork until soft dough forms. Turn dough onto
lightly floured surface and knead 5 or 6 times. Divide dough in half. With lightly floured
rolling pin, roll dough into 6–inch round. Cut into quarters. Repeat with remaining
dough.
Place scones on baking sheet. Brush tops with melted butter and sprinkle with
reserved rolled oats. Bake 15 to 18 minutes or until golden brown.
These contain half the fat and calories as traditional scones but are just as
delicious.
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