I've used this delicious scone recipe that looks like any other scone -- and tastes better.-- since I first saw it in the magazine years ago. And I even use all whole wheat for the flour. My guests don't complain.
Proper Scottish Oat Scones
From EatingWell: May/June 1991
What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half the fat was cut from the original recipe. These are nutritionally superior to their forebears and offer 81 fewer calories.
10 Reviews for Proper Scottish Oat Scones
a littlw dry--add a titch more liquid if at higher elevation to get the dough to stick together.
delicious--not too sweet,
--add a titch more liquid if you are at higher altitude--just enough to hold the dough together.
love the not-too-sweetness.
husband says it has a really nice chewiness.
These taste just like the "traditional" scones I've had in the past. Mixed some raisins in with them and served them with jam. Just the perfect breakfast for a sunday morning.