Scottish Oatcakes from Epicurious and Bob's Favorite Scottish Oatcakes from Bob's Red Mill are both good Scottish oatcake recipes. Bob's oatcakes use real Scottish oatmeal as the main ingredient.
The Epicurious recipe makes 18 Scottish oatcakes. Preheat oven to 350 degrees Fahrenheit, and butter two heavy, large baking sheets. Mix 1 1/2 cups old-fashioned oats, 1 cup sifted all-purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt into a large bowl. Mix in shortening until the mixture resembles coarse meal. Stir in a 1/4 cup buttermilk until dough forms.
On a floured surface, roll out dough to 1/4-inch thickness. Cut rounds using a 2 1/2-inch round cookie cutter, and arrange on the prepared sheets. Reroll the scraps, and cut out additional rounds. Bake for 12 minutes until the edges turn golden pale. Place the baking sheets on racks. Cool for five minutes, and then transfer cakes to racks.
Bob's recipe makes 12 Scottish oatcakes. Preheat oven to 325 degrees Fahrenheit. Place 1 cup of Scottish oatmeal in a bowl, but leave 2 tablespoons for later use. Add 1/2 cup whole-wheat pastry flour, 3/4 teaspoon evaporated cane sugar, 1/4 teaspoon sea salt and 1/4 teaspoon baking powder. Stir until combined.
Add 1/4 cup unsalted, melted butter and 1/2 cup hot water. Using a fork, mix until moistened. Pat dough into balls, and then flatten slightly. Sprinkle the reserved 2 tablespoons oatmeal on a board, and roll out dough to 1/4-inch thickness. Cut dough into rounds using a 2- or 3-inch round cutter.
Place oatcakes onto a greased baking sheet, 1/4-inch apart. Bake for 25 minutes until golden, and place on a rack to cool.