| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | St. Louis | Breads | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | c | Quick-cooking; (not instant) oats |
| 1/3 | c | Granulated sugar |
| 1 | tb | Plus 1/2 teaspoon baking pow der |
| 1/2 | ts | Salt |
| 3/4 | ts | Ground ginger |
| 1/8 | ts | Ground nutmeg |
| 1/2 | c | Unsalted butter (1 stick); cut in 1/2" chunks |
| 1/3 | c | Fat-free milk |
| 1 | Egg | |
| 1/2 | c | Golden raisins |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 12/1/97 Stir together flour, oats, sugar, baking powder, salt, ginger and nutmeg in bowl or food processor. Cut in butter until mixture is crumbly. Beat together milk and egg in cup and pour over flour mixture. Stir until dough is damp. (It will be stiff.) Stir in raisins. Gather dough into ball and place on greased baking sheet. Flatten to 9-inch circle. Cut into 8 pie-shaped wedges. Using spatula, pull each wedge out to allow 1 inch between wedges. Chill 30 minutes while preheating oven to 400 degrees. Bake until scones are golden, about 15 minutes. Let cool on wire rack. Serve warm or at room temperature. Yield: 8 scones. Note: Leftover scones should be frozen. To serve, place on baking sheet and warm at 300 degrees for 10 minutes. Do not microwave or texture will be rubbery. By Bev Bennett. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 4, 1998
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