| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour 375 mL |
| 3 |
tb |
Granulated sugar 45 mL |
| 1 |
ts |
Baking powder 5 mL |
| 1/2 |
ts |
Salt 2 mL |
| 1/2 |
ts |
Baking soda 2 mL |
| 1/3 |
c |
Soft margarine or unsalted butter; cold 75 mL |
| 1 |
c |
Rolled oats 250 mL |
| 1/2 |
c |
Blueberries 125 mL |
| 1 |
c |
Buttermilk 250 mL |
| 2 |
tb |
Icing sugar 25 mL |
INSTRUCTIONS
In large bowl, sift or stir together flour, sugar, baking powder,
salt and baking soda.
Cut butter or margarine into flour mixture until it is in tiny bits.
Stir in oats and blueberries. Drizzle buttermilk over all and gather
dough into a ball. Do not overknead.
Pat dough out on floured surface to a thickness of about 1 inch/2.5
cm. Cut out 2 inch/5 cm rounds. Pat extra dough together gently and
continue cutting out rounds until all dough is used.
Place scones on baking sheet lined with parchment paper. Bake in
preheated 375F/190C oven for 15 to 20 minutes, Or until puffed and
golden. Cool on racks. Sift icing sugar over baked scones.
Converted by MC_Buster.
NOTES : Serve these with lightly sweetened soft yogurt cheese, or
yogurt and strawberry jam. From Simmply HeartSmart Cooking, this
recipe makes about 12 scones.
Converted by MM_Buster v2.0l.
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