Oats and scones are both very quintessentially Scottish - so oat scones are about as Scottish as they come. These delicious oaty and currenty scones turned out delicious, however, I almost didn't post them because the photos didn't turn out that well. But in the end Scottish food is about delicious homely cooking so taste won out.
2 cups rolled oats
1/4 cup sugar
1/4 cup sugar
1 1/2 cups plain wholemeal flour
4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup dried currants
1/3 cup soy milk
1/3 cup oat milk
1 tbsp tapioca starch or arrowroot powder
125g Nuttelex (or other non dairy margarine), melted.
1. Preheat the oven to 180 degrees C.
2. Combine the flour, oats, sugar, baking powder, tapioca starch, currants, cinnamon and salt in a large mixing bowl.
3. Make a well in the middle and add the melted Nuttelex and milks. Mix to create a soft dough.
4. Turn out onto a floured benchtop and knead briefly until the dough is a smooth ball. Flatten slightly into a thick disk about 8-10 inches diameter. Score the top into eight wedges.
5. Bake for 20-25 minutes, or until a knife comes out clean when inserted in the middle. Cut into wedges and serve warm spread with Nuttelex (and a cup of tea preferably).
This month I'm featuring lots of amazing recipes from Scotland!
Check out my other Scottish recipe posts: