Scottish Oat Scones

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Butter

  Unsalted

  1 ½ stick or 170g

• Salt

  Table

  ½ tsp or 3g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  1 ¼ cup or 100g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

• Cream of tartar

  Leavening agents

  1 tsp or 3g

Directions

1. Beat egg and melt butter.
2. Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.
3. Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)