IRISH OATMEAL SCONES
3/4 Cup Milk or Cream
1 large Egg
3-4 tablespoons light brown sugar
1 teaspoon Vanilla
2-1/4 Cups all purpose Flour
1 Cup old-fashioned Rolled Oats
1 tablespoon double acting baking powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 stick (6 T.) cold, unsalted Butter, cut into small pieces
1/2 Cup dried Currants or Raisins
Spray a 12 cup muffin plan with nonstick spray and set aside. In a bowl, whisk together milk, egg, brown sugar, & vanilla. In another bowl, stir together dry ingredients. Use a pastry blender or two knives to cut butter into dry ingredients until mixture resembles coarse meal. Stir in the currants and the milk mixture just forms a sticky dough. Drop by 1/3 cup measures into prepared muffin cups and bake in the middle of a preheated 400 degree oven for 15-18 minutes, or until golden brown.
Pairs Well With
Scones don't have to look like biscuits or wedges. This easy variety came from a farmhouse in Ireland. Enjoy with seed jam & imitation clotted cream. This recipe will make 12 muffin shaped scones.