I make these scones weekly! Sometimes I add some cranberries and walnuts to the white raisins, plus some orange zest. I've made with lemon zest and dried cherries; dried apricots and flaked (unsweetened) coconut; lots of fresh cinnamon, chopped apples and pecans; and tomorrow will be fresh grated ginger, chopped crystallized ginger and almonds. The possibilities are endless and they always taste great!
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
While the texture is very good, I found them a little bland. I would recommend adding a tsp of cinnamon to the batter
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.
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.