Name: Oatmeal Scones - Country Living
Ingredients: 1 1/2 c Unsifted all-purpose flour; 1 c Quick rolled oats; 1/2 c Firmly packed light-brown sugar; 1 ts Baking powder; 1/2 ts Salt; 5 tb Butter; 1/2 c Golden raisins; 2/3 c Buttermilk; 1 lg Egg; Confectioners' sugar; (opt.)

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		.cl, Breakfast, Breads	8	Scones

INGREDIENTS

1 1/2	c	Unsifted all-purpose flour
1	c	Quick rolled oats
1/2	c	Firmly packed light-brown sugar
1	ts	Baking powder
1/2	ts	Salt
5	tb	Butter
1/2	c	Golden raisins
2/3	c	Buttermilk
1	lg	Egg
		Confectioners' sugar; (opt.)

INSTRUCTIONS

Just a few recipes from Country Living I downloaded and wanted to share.
1. Heat oven to 400'F. Lightly grease 8-inch-round baking pan. In large
bowl, combine flour, oats, brown sugar, baking powder, and salt. With
pastry blender or 2 knives, cut in butter until mix- ture resembles coarse
crumbs. Fold in raisins.
2. In glass measuring cup, beat together buttermilk and egg; stir into
flour mixture just until blended and stiff dough forms. Press dough evenly
into greased pan; with knife, score top deeply into 8 equal wedges.
3. Bake 18 to 20 minutes or until center springs back when gently pressed.
Cool in pan on wire rack 10 to 15 minutes; cut into wedges and serve warm.
If desired, sift confectioners' sugar over top.
Nutrition information per scone-protein: 6 grams; fat: 9 grams@
carbohydrate: 47 grams; fiber: 2 grams; sodium: 272 milligrams;
cholesterol: 46 milligrams; calories: 288.
Country Living/March/94 Scanned & fixed by DP & GG
Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan
31, 1998

A Message from our Provider:

“A Man’s Man is a Godly Man!”

We must never forget that even in heaven only God is immutable or unchanging. We are ever subject to greater transformation and improvement. But it is always a change from one stage of glory and knowledge and holiness to the next higher stage of glory and knowledge and holiness. It is one thing to be free of imperfection, but another to experience perfection perfectly. We will be perfect in heaven from the first moment we arrive in that we will be free from defect, free from sin, free from moral corruption and selfishness. But that perfection is finite, because we are finite. It is always subject to expansion. There is change, but always for the better!

Sam Storms