Harpist -- Harp Technician
'Lyon & Healy and Salvi Certified' Harp Technician
1 1/2 Cups Flour
1/4 Cup sugar
1 Tbsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1/2 cup butter, unsalted
1 1/4 cup old fashioned rolled oats
1 Cup dried cranberries or raisins
1 large egg
1 tsp. orange oil and 2 tsp orange peel
Topping: 1 tbsp. milk and 2 Tbsp. Sugar
Combine dry ingredients. Cut in butter until crumbly. Stir in oats, dried fruit and peel. Mix egg, milk and orange oil. Pour into well in oat mixture. Mix with fork just until mixture comes together. It will be soft and crumbly. Pat dough onto lightly floured board to form 8 inch circle. Transfer to greased baking sheet. Cut in 12 wedges. Brush wedges with milk. Sprinkle with sugar.
Bake at 375 for 20-25 mins until golden.
Scottish Oat Scones
I love the chewy textures of these scones!