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• Raspberry Crumb Squares

  Made with Scottish Oat Scone Base
  Contributed by: Cathy L.

  A sweet yet nutritious afternoon treat that everyone in the family will enjoy finding in their lunch box.

  INGREDIENTS

  • 500g bag Old Scottish Oat Scone Mix
  • 1/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 1 cup (1/2 lb) cold butter, cut into 1/2" cubes
  • 1 cup sliced or chopped raw or blanched almonds
  • 1 jar high quality raspberry jam

  INSTRUCTIONS

  1. preheat oven to 375F, get out a 13x9 inch baking pan
  2. using a an electric mixer on med, mix scone base, sugar and cinnamon; add butter cubes and mix on medium speed until the butter is mostly blended and mixture begins to pull together, about 3 minutes
  3. stir in the almonds, then reserve 1 1/2 cups of this crumb mixture and refrigerate
  4. firmly press the remaining mixture into the pan and bake until the almonds are just beginning to brown, about 25 min; let cool for about 20 minutes
  5. spread the jam evenly on top, leaving a thin border around the edge of the crust
  6. crumble the reserved mixture on top, letting the fruit show through in places
  7. continue baking until lightly browned, about 35 minutes
  8. let cool completely before slicing into squares or bars

  Notes:

  Feel free to use any flavor jam, as well as add more or less brown sugar

• Quick Fruit Cobbler

  Made with Oat Scone Mix
  Contributed by: Joy Jones

  So beautifully simple and delicious, a authentic pre-industrial desert that is unbelievably fast and easy to make, and about the healthiest desert you can imagine! Of course, we like it best with ice cream :-). All you do is make up the usual oat scone mixture, except instead of forming it you crumble it over the fruit and bake. That's it!

  INGREDIENTS

  The scone mixture

  • 500g bag of Old Scottish Oat Scone Mix (less 3 Tbsp for fruit below)
  • 1 stick (1/2 cup) butter, very cold and grated
  • 3 large eggs
  • 1/3 cup cream

  For the fruit mixture

  • 6 medium pears or apples, cored and cut into thin slices
  • 3 Tbsp scone mixture

  INSTRUCTIONS

  1. core pears and/or apples and slice them into a medium ovenproof dish (about 8 x 8 in should do it)
  2. toss the fruit with 3 Tbsp scone mixture and set aside
  3. add scone mix to a large mixing bowl; coarsely grate VERY COLD butter into bowl, mix gently with fork
  4. in a small bowl, beat eggs and cream and then add to scone mixture
  5. mix gently and crumble on top of fruit
  6. bake at 375°F until browned and fruit bubbles slightly, about 25-30 min