| 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
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