Scottish Oat Scones ( "Horse Treats" )

Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

Scottish Oat Scones ( "Horse Treats" )

Recipe by Lisa Turner Published on March 19, 2011 Easy to make, these oat scones are warming, filling, and just slightly sweet — wonderful with butter and jam Print this recipe Ingredients: 1 1/2 cups spelt flour or unbleached white flour 2 cups rolled or steel-cut oats 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1 large egg 1/2 cup (1 stick) unsalted butter, melted 1/3 cup whole milk Instructions: Preheat an oven to 425° and grease or line a baking sheet with parchment paper. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Make a well in the center of the dry ingredients. In a small bowl, beat the egg until frothy. Now add the melted butter and milk and whisk further to combine. Pour into the dry ingredients and mix until you have a soft dough. Shape and pat the dough into two 6 to 7 inch circles. Score the tops into 6 to 8 pie-shaped wedges and bake for 10 to 15 minutes or until golden brown. Let cool for a few minutes. Split the scones open and serve with butter and jam. Makes 12 to 16 scones

More oat recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Pomegranate & Blueberry Oat Smoothie
Vanilla Oat Pancakes
Quinoa-Oat Croquettes