Scottish Oat Scones

Never mind me, just stocking up on more scones to last me through the PICU. These are from Epicurious, and per the reviewers, I doubled the sugar and only used about 1/3 C. of melted butter and omitted the cream of tartar and they were still plenty sticky. Most of the reviewers omitted the raisins, but I had them so I threw a whole cup in. We'll see how they turn out!

From Epi-land, oh so grand:

http://www.epicurious.com/recipes/food/views/Scottish-Oat-Scones-1585

Ingredients:

1 1/2 C. all purpose flour

1 1/4 C. old-fashioned oatmeal

1/4 C. sugar (I doubled this)

1 T. baking powder

1 tsp. cream of tartar (I omitted this)

1/2 tsp. salt

2/3 C. unsalted butter, melted (I used about 1/3)

1 egg, beaten to blend

1/2 C. raisins (I doubled this)

Directions:

1. Preheat oven to 450°F. Grease cookie sheet.

2. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins.

3. Shape dough into ball. Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet.

4. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)

(I of course froze these after the mixing step in individual scones without patting out.)