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.
