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Irish Oat Scones




Source of Recipe


Bakery Madness


List of Ingredients




1 cup quick-cooking oats
1 cup all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, in small chunks
2/3 cup milk


Recipe



Preheat the oven to 425 degrees. Lightly grease a cookie sheet.

Cook the oats in an ungreased skillet over moderate heat for 5 to 6
minutes, or until lightly browned. Set aside.

Combine the flour, baking powder and salt in a bowl. Add the butter
and work the butter into the flour mixture with your hands or a
pastry blender for 1 to 2 minutes, or until the mixture resembles
meal. Or you can use a food processor. Pulse quickly about 36 times
to obtain the mealy texture. Stir in the oatmeal. Pour in the milk
and stir to make a soft dough.

Knead the dough briefly on a floured surface, then press the dough
into a circle 3/4-inch thick. Cut circle into 6 or 8 wedges. Place
wedges on the cookie sheet. Bake for 12 to 15 minutes, or until
golden brown.