In an effort to be healthy, I've been trying to eat more whole grains lately. I'm especially interested in eating oats, since they're supposed to help women produce more breast milk. I found a recipe for Scottish oat scones on Epicurious, and they were quite good, but the texture was too crumbly for my taste. I decided to try to tweek the recipe. A little bit of experimentation, and viola! These scones are so delicious and easy. They're chewy and only slightly crumbly. I added brown sugar, nutmeg, and cinnamon for a spicier, richer flavor, and I added fresh blueberries instead of raisins. Much better!
1 1/2 cups all purpose four
1 1/2 cups old-fashioned oatmeal
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (or to taste)
1/2 teaspoon nutmeg (to taste)
1/2 cup (one stick) butter or margarine (cold, NOT melted)
1/3 cup milk
1/2 cup fresh blueberries (other fresh or dried fruits can work here--especially dates)
First, preheat the oven to 400 degrees, then measure out all your dry ingredients in a large bowl. You might want to move your oven rack to the top of the oven.
Mix them all together.
Cut the cold butter into small pieces, and rub them into the dry ingredients until your mixture looks like coarse breadcrumbs.
Make a well in the center of your dry ingredients mixture, and add the milk and egg into the well. Beat the egg into the milk, then combine the dry ingredients into the wet ones.
Your dough should look like this when you're done:
Mix in your blueberries and spread the mixture on a baking sheet lined with greased tinfoil. Run a knife through the dough to make wedges.
Bake in the oven for 12 minutes, or until the edges are golden brown. These are delicious by themselves or topped with butter or clotted cream.