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Proper Scottish Oat Scones

May/June 1991

Your rating: None Average: 3.8 (35 votes)

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.



READER'S COMMENT:
"I'm puzzled by the low average rating. These are delicious, not-too-sweet, and easy to make. My whole family is delighted every time I make them. "
Proper Scottish Oat Scones Recipe

9 Reviews for Proper Scottish Oat Scones

03/22/2013
Anonymous
Bland

While the texture is very good, I found them a little bland. I would recommend adding a tsp of cinnamon to the batter

Soft moist texture
Comments
03/17/2013
great scones

I've been making these for years! The browned butter is the trick to add flavor without tons of fat, and they are just lightly sweetened-perfect with morning latte on a relaxing weekend morning, especially for celebrating St Patrick's Day (like today!). I usually use all whole wheat pastry flour, and dried cranberries or dried blueberries instead of raisins. Love the orange zest idea; I bet that would combine perfectly with cranberries! Best eaten the same day as they dry out after a couple days.

tasty. lower fat, whole grain
Comments
02/19/2013
Anonymous
Very tasty, added orange zest

This is a great alternative to higher calorie scones. I added orange zest and replaced about 1/8 cup of the yogurt with orange juice to change it up the second time I made them and it tasted great.

Not much fat
Comments
06/05/2012

I thought these were a bit dry and lacking flavor but I've not had that many scones in my lifetime so...

Lower Calorie
Comments
05/12/2012
Anonymous
Lowfat scones that don't taste low fat

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.

A favorite family and guest recipe for years.
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