Scottish Oat Scones

Yield: 16 scones

Source: Home Recipe, 1989

3 cups flour

2½ cups oatmeal

½ cup sugar

2 Tbsp baking powder

1 cup dried cranberries

2 eggs, beaten

⅔ cup skim milk

1 cup vegetable oil

3 Tbsp sugar

½ tsp cinnamon

Combine last 2 ingredients in a small bowl. Set aside.

Preheat oven to 375°F and move the oven rack to the center of the oven. Measure the flour, oatmeal, sugar, baking powder, and cranberries into a large mixing bowl. In a second bowl, beat the eggs and then add the milk and vegetable oil. Stir the egg mixture into the dry ingredients bowl. Mix just long enough to moisten all ingredients.

Sprinkle ¼-½ cup of flour over a cutting board. Turn the dough onto the cutting board and knead the dough 5 times just to moisten the dry ingredients. Pat the dough into an 8" square and transfer to an ungreased cookie sheet. Cut the dough into 8 equal pieces - pizza style, then cut each in half again.

Sprinkle the cinnamon sugar over the top of the scones. Bake the scones at 375°F for 12-15 minutes. Insert a toothpick into the center of the scones and when it comes out clean, remove from the oven to cool slightly. Serve while still warm to the touch. Offer marmalade or jam.

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