| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads |
8 |
Scones |
INGREDIENTS
| 3 |
c |
Unsifted all-purpose flour |
| 1 |
c |
Oat or wheat-bran flaked cereal |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Firmly packed light-brown sugar |
| 1 |
lg |
Egg |
| 1 |
lg |
Red baking apple, cored and coarsely chopped with skin on |
| 1 |
tb |
Butter, melted |
|
|
Additional ground cinnamon for topping (opt.) |
INSTRUCTIONS
1. Heat oven to 425'F. Grease large baking sheet. In large bowl, combine
flour, cereal, baking powder, cinnamon, and salt. 2. In medium-size bowl,
beat together milk, oil, sugar, and egg. Add to dry ingredients along with
chopped apple; mix lightly with fork until mixture clings together and
forms a soft dough. 3. Turn dough out onto lightly floured surface and
knead gently 5 or 6 times. Divide dough in half. With lightly floured
rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges.
Repeat with remaining half of dough. 4. Place scones, 1 inch apart, on
greased baking sheet. Pierce tops with tines of fork. Brush tops with
melted butter and sprinkle with additional cinnamon, if desired. 5. Bake
scones 15 to 18 minutes or until golden brown. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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