Thanks to my trusty sous chef, Fenris, for helping out in the kitchen lately. Craving an oat treat, we made up a batch of these most delicious scones. I handed over the writing reigns for this post to him – always fun to have guest bloggers to help out.
My dear Scottish grandmother used to make these. They have a wonderful aroma when baking, and go well with that hot milky tea that was served in her household. My brother and I would gobble them down (along with other delights) on visits before adjourning to whatever entertainments awaited us in the backyard, or in the room with the piano.
The name horse treats (‘equum agit’ in the Latin) comes from their oat ingredient. My father, being English, considered oats to be something for horses, not people. These particular treats my dad would wolf down, telling his boys that we should pocket a few to give to a horse. I make them to this day, but I have never found out if horses like them too. Variants can be made with fruit (blueberries, cranberries, raisins … ) and the usual spices can be added (cinnamon, say) and the sugar content varied. They are easy to make, filling, and go well with the horrible climate you find in Canada.
Scottish Oat Scones
1 1/2 cups of spelt flour or unbleached white flour
2 cups oats
1/4 cup of sugar
4 teaspoons of baking powder
1/2 teaspoon of sea salt
1 large egg
1/2 cup (1 stick) of butter, melted
1/3 cup of whole milk
Grease of 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 – 7 inch circles. Score the tops into 6 – 8 pie shaped wedges and bake in a preheated 425 degree oven for 10 – 15 minutes or until golden brown. Let cool for a few minutes and split and serve with butter and jam.
Yields 12 – 16 scones.