Scottish Oat Scones

You may remember that during the fall my favorite ingredient was sweet potato. I think I've embraced winter by finding a new favorite - rolled oats.




















It's not because I love eating them plain, but it's because of how well they bake into things. I initially bought the big bag of oats so I could experiment with making granola, but then I realized how many other things I can do with them.





















Starting with: scones.





















I searched around for a scone recipe that didn't involve heavy cream (since I'm out) and settled on the one here. I left out the dried currants, and they still came out really well. These didn't have the typical scone texture, but they were really filling and good. And the oats kind of made them seem less like dessert-for-breakfast.


Scottish* Oat Scones
from Allrecipes.

• 1 1/2 cups all-purpose flour
• 2 cups rolled oats
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup dried currants**
• 1 egg, beaten
• 1/2 cup butter, melted
• 1/3 cup milk

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
3. Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

*What makes them Scottish? I have no idea. Do you know?
**I omitted.