| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 1/4 | c | Oats; (quick or old fashioned |
| 1/4 | c | Sugar |
| 1 | tb | Baking powder |
| 1/4 | ts | Salt; optional |
| 1/3 | c | Margarine |
| 1 1/3 | c | Iced dried mixed fruit; 6 oz |
| 1/2 | c | Milk |
| 1 | Egg; lightly beaten | |
| 1 | ts | Sugar |
| 1/8 | ts | Cinnamon |
INSTRUCTIONS
Recipe by: Quaker Oats pamphlet Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, and salt. Cut in margarine until mixture resembles course crumbs; stir in fruit. Add combined milk and eggs, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. On lightly greased cookie sheet, pat out dough to form 8-inch circle. With sharp knife, score round into 12 wedges.; sprinkle with combined sugar and cinnamon. Bake 20 to 25 minutes or until golden brown. Break apart; serve warm. Makes 1 scone with as many wedges as you scored. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <[email protected]> on Apr 6, 1998
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