Oatmeal scones - country living
8 scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unsifted all-purpose flour |
| 1 | cup | Quick rolled oats |
| ½ | cup | Firmly packed light-brown sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 5 | tablespoons | Butter |
| ½ | cup | Golden raisins |
| ⅔ | cup | Buttermilk |
| 1 | Large egg | |
| Confectioners' sugar (opt.) | ||
Directions
1. Heat oven to 400'F. Lightly grease 8-inch-round baking pan. In large bowl, combine flour, oats, brown sugar, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mix- ture resembles coarse crumbs. Fold in raisins.
2. In glass measuring cup, beat together buttermilk and egg; stir into flour mixture just until blended and stiff dough forms. Press dough evenly into greased pan; with knife, score top deeply into 8 equal wedges.
3. Bake 18 to 20 minutes or until center springs back when gently pressed. Cool in pan on wire rack 10 to 15 minutes; cut into wedges and serve warm. If desired, sift confectioners' sugar over top.
Nutrition information per scone-protein: 6 grams; fat: 9 grams@ carbohydrate: 47 grams; fiber: 2 grams; sodium: 272 milligrams; cholesterol: 46 milligrams; calories: 288.
Country Living/March/94 Scanned & fixed by DP & GG
Related recipes
- Apple-oat bran scones - country cooking
- Bacon cornmeal scones - country cooking
- Blueberry scones - country cooking
- Chocolate chip scones - country cooking
- Cranberry scones - country cooking
- Dill scones - country living
- Engish tea scones - country cooking
- Fruited oat scones
- Griddle scones - country cooking
- Irish oatmeal - country living
- Oat scones (martha stewart)
- Oatmeal cherry crumb muffins - country living
- Oatmeal cinnamon scones
- Oatmeal currant scones - country cooking
- Oatmeal scones
- Oatmeal-raisin scones
- Oven scones
- Scone bread - country cooking
- Shortbread - country living
- Whole-wheat scones - country cooking