SCOTTISH OAT SCONES

2/3 c Butter, melted
1/3 c Milk
1 ea Egg
1-1/2 c All-purpose flour
1-1/4 c Quick Quaker Oats, uncooked
1/4 c Sugar
1 tb Baking powder
1 ts Cream of tartar
1/2 ts Salt
1/2 c Raisins or currants

Preheat oven to 425 F. Combined dry ingredients; add butter, milk and egg mix just until dry ingredients are moistened. Stir in raisins. Shape dough to form ball; pat out on lightly floured surace to form 8-inch circle. Cut into 8 to 12 wedges; bake on greased cookie sheet in preheated hot oven (425 F.) 12 to 15 minutes or until light golden brown. Serve warm at breakfast or brunch with butter, preserves or honey, as desired.

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