| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | c | Rolled oats |
| 1/2 | c | Sugar |
| 1/2 | c | Snipped dried cranberries |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | c | Buttermilk |
| 1/3 | c | Unsalted butter or margarine, melted |
| 1 | lg | Egg |
| 1 | lg | Egg |
| 1/2 | ts | Salt |
INSTRUCTIONS
GLAZE This recipe was in the Dallas Morning News recently. I have not tried them yet but they sound good. Put rack in center of oven. preheat oven to 375. Butter baking sheet and set aside. Put flour, oats, sugar, cranberries, baking powder and baking soda, salt and cinnamon in mixing bowl. Use fork to mix ingredients. Mix buttermilk, butter and egg together in small dish. Add to flour mixture. Use wooden spoon to mix just until flour mixture is moistened; dough will be in clumps. Do not overmix. Gather lumps into a ball, compacting to hold together. Dough will be moist, almost wet. Turn dough onto well-floured board. Knead dough, folding and pressing dough back onto itself, until dough holds together and is smooth, about 30 seconds. Pat dough into a 9 inch diameter circle, about 1/4 thick. Use a 3 inch round cutter or clean empty tuna can to cut 9 circles, reworking any scraps. Place scones 1 1/2 inches apart on prepared baking sheet. Brush tops with glaze and bake until tops are lightly golden, about 16 minutes. Makes 9 servings. For the GLAZE, mix 1 large egg and 1/2 teasp. salt with fork until frothy. Posted to KitMailbox Digest by [email protected] on Aug 20, 1997
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