| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
March 1990 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 1 |
lg |
Egg |
| 3 |
tb |
Light brown sugar |
| 1 |
tb |
Vanilla |
| 2 1/4 |
c |
Cake flour; (not self-rising) |
| 1 |
c |
Old-fashioned rolled oats |
| 1 |
tb |
Double-acting baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
|
Stick cold unsalted butter; cut into bits (6 |
|
|
; tablespoons) |
| 1/2 |
c |
Chopped pitted dates |
INSTRUCTIONS
In a bowl whisk together the milk, the egg, the brown sugar, and the
vanilla until the mixture is combined well. In another bowl stir together
the flour, the oats, the baking powder, the baking soda, and the salt and
blend in the butter until the mixture resembles coarse meal. Sir in the
dates and the milk mixture until the mixture just forms a sticky dough.
Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake
the scones in the middle of a preheated 400F. for 15 to 18 minutes, or
until they are golden. (Alternatively the scones may be dropped onto a hot
greased griddle and cooked over moderate heat, turning them, for 15 to 18
minutes, or until they are golden on both sides and cooked through.)
Makes about 12 scones.
Gourmet March 1990
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