It’s a Recipe Friday and today I’m sharing one of my favorite biscuit/scone recipes with you. I’ve been making these for a long time. The original recipe called for them to be made as scones, but I’ve always made them as biscuits. Either way, they’re delicious. Bake up a tin of these to have with your tea/coffee, while you knit this weekend!
Scottish Oat Scones/Biscuits
1 1/3 cups melted butter
2/3 cup milk
2 eggs
3 cups flour
2 1/2 cups oats
1/2 cup sugar
2 Tbs. baking powder
2 tsp. cream of tartar
1 tsp. salt
1 cup raisins
Mix all liquid and dry ingredients by hand until just moistened. Stir in raisins.
For scones: Shape dough into 2 balls. Pat out on floured surface into two 8″ circles. Put on greased cookie sheet and score (cut halfway through) into 8-12 wedges. Sprinkle sugar over the top.
For biscuits: Roll dough out on floured surface and cut with a biscuit cutter. Put on greased cookie sheet and sprinkle sugar over the top.
Bake at 450 degrees for 12-15 minutes. Serve with warm butter, preserves or honey.
Sheri workingonLeventryforLoopyAcademythisweekend
Hip Hip Hooray! A simple recipe that I can manage in the AM (though I will probably have all the dry ingredients prepared the night before!)…and will use cranberries rather than raisins…and maybe some pecans or other nuts.
But then, that’s the best part of recipes…changing them!
I like the idea of cranberries in there. Or dried blueberries. Or cherries. You’re right – fun to experiment with recipes!
I am making this tomorrow morning! Thanks for sharing.
Hope you like them, Liz!
Sounds yummy minus the raisins but yes to the cranberries!!! Scones or biscuits – basically the same thing, right? Thanks for the recipe!
Basically. One is in a round shape and one is in a triangle. That’s about it with this recipe!
What kind of oats did you use? Rolled or quick cooking? I think I need to make this . . NOW! 🙂
You DO need to make it now! I used regular rolled oats.
So glad Judy asked about the oats. I was wondering regular or quick cooking? They sound so good.
Thanks and keep the recipes coming please.
I always use regular for this recipe.