Scottish Oat Scones

Scottish Oat Scones


  • 24 c flour
  • 32 c rolled oats
  • 2 pints sugar
  • 1 1/3 c baking powder
  • 2 2/3 T salt
  • 2 qts currants
  • 16 egg, beaten
  • 2 qts butter, melted
  • 2 2/3 pints milk


Put first six dry ingredients into large bowl. Mix. Make a well in center. Beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir to make soft dough. Pat into two 6 inch circles. Transfer to greased baking sheet. Score each top into 8 pie shaped wedges. Bake in 425F oven for 15 minutes until risen and browned. Split and butter.

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