Oatmeal scones
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Currants |
| ¼ | cup | Port Wine |
| 1 | cup | Sugar |
| 1 | pounds | Cold Butter, cut in |
| Pieces | ||
| 5 | cups | Flour |
| 4 | teaspoons | Baking Powder |
| teaspoon | Baking Soda | |
| 1 | teaspoon | Salt |
| 1⅓ | cup | Rolled Oats |
| 1 | cup | Buttermilk |
| 2 | Eggs | |
Directions
Rinse and soak currants in port wine for 1 hour. Mix dry ingredients together. Cut in cold butter with a pastry blender until crumbly. Add remaining ingredients. Divide in 2 equal parts and roll out on a lightly floured surface ½ - ¾ inches in thickness and 9 inches in diameter. Cut in wedges, brush with half & half, place on a greased cookie sheet and bake in a preheated 350F oven for 20 minutes.
Source: "The Yankee Kitchen" 03-16-93 (#3) [Lisa] Submitted By FRANK SKELLY On 02-18-95
Related recipes
- Apple oatbran scones
- Breakfast scones
- Easy scones
- Fruited oat scones
- Granola scones
- Honey raisin oatmeal scones
- My scones
- Oat scones (martha stewart)
- Oatmeal cinnamon scones
- Oatmeal currant scones - country cooking
- Oatmeal date drop scones
- Oatmeal scones - country living
- Oatmeal-raisin scones
- Oven scones
- Plain oven scones
- Raisin oatmeal scones
- Scones
- Scottish oat scones
- Whole wheat oat scones dorrie
- Whole-wheat oat scones dorrie