Scottish Cream Scones & Oat Cake

Source: Clementine Paddleford, "Dishing Up a Bit o' Scotland," New York Herald Tribune, January 21, 1960

Scottish Cream Scones

2 cups sifted flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs. beaten
1/2 cup light cream, about

Sift flour, sugar, baking powder and salt together.  Cut in 5 tablespoons of the butter.  Combine eggs and cream; stir into dry ingredients until mixed.  Shape in to a round; divide in half.  Roll each half into a round 6 1/2 inches in diameter.  Cut in quarters.  Place on greased baking sheets.  Melt remaining butter; brush tops of scones.  Bake at 425 degrees F. for 15 minutes or until light golden brown.  Yield: 8 large scones.


Scotch Oat Cake

1 cup sifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick rolled oats
1/2 cup butter or margarine
1/4 cup milk, about

Sift flour, sugar, baking powder and salt together.  Mix in rolled oats.  Cut in butter thoroughly.  Add milk gradually, stirring until a dough is formed.  Roll dough on lightly floured surface to 1/8 inch thickness.  Cut into 4 inch rounds; cut into 4 triangular shaped pieces.  Place on greased baking sheet.  Bake at 375 degrees F. for 12 to 15 minutes or until lightly browned.  Yield: about 2 dozen cakes.