Proper Scottish Oat Scones

• butter↗2 tablespoons

  have used Vegan margarine with good results

• rolled oats↗1 1⁄4 cups
• all-purpose white flour↗3⁄4 cup
• whole wheat pastry flour↗3⁄4 cup
• sugar (may sub Splenda)↗1⁄4 cup
• baking powder↗1 tablespoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• raisins (I have subbed these out with dates and dried cranberries in the past)↗1⁄2 cup
• large egg, lightly beaten↗1
• nonfat plain yogurt (may use soy with good results)↗1⁄2 cup
• canola oil↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 425°F Spray a baking sheet with nonstick cooking spray or line it with parchment paper. Melt butter in a small saucepan over low heat and cook until it begins to turn light brown, about 2 minutes. Skim foam and pour into a small bowl.

2. 2

   Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. Stir in raisins and make a well in the center of the dry ingredients. Combine the browned butter, egg, yogurt and oil in a small bowl; add to the dry ingredients, stirring just until moistened.

3. 3

   Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 or 12 wedges (depending on the size you want).

4. 4

   Place the wedges on the prepared baking sheet and bake until lightly browned and firm to the touch, about 12 minutes. Transfer to a rack and let cool slightly. Serve warm.