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Catholic Recipe: Scottish Oat Scones

    INGREDIENTS

  • 1 1/2 cups flour
  • 2 cups oats
  • 1/4 cup sugar
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup currants
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1/3 cup milk
  • Sugar to garnish
  • Details

  • Serves: 8
  • Prep Time: 45 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 6+
  • Origin:

Oats are the fourth most important cereal crop world-wide. Oats were once considered a weed which grew right with the barley and wheat. One day farmers decided to "join 'em rather than fight 'em," and oats started being planted as a crop by itself. It fares best in cool, moist climates, which is why they are such a popular staple of the British Isles like Scotland, Ireland and Wales. It is difficult to find a Scottish cookbook in which oats do not make up a substantial part of the recipes.

DIRECTIONS

Preheat oven to 425* F (220*C). Grease a large baking sheet. Set aside. Mix first 6 ingredients in a large bowl. Make a well in center. In another bowl, beat egg until frothy; mix in butter and milk. Pour into well of dry ingredients. Stir to make a soft dough. Pat into two 6 to 7-inch circles.

Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Sprinkle with sugar. Bake for 15 minutes until risen and browned.

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