| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
British |
Biscuits, British |
10 |
Scones |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
QUAKER Oats uncooked (quick or old fashioned) |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt (optional) |
| 1/2 |
c |
Margarine or butter, chilled |
| 1/2 |
c |
Currants |
| 1/3 |
c |
Milk |
| 1 |
|
Egg, lightly beaten |
| 1 |
tb |
Sugar |
| 1/8 |
ts |
Ground cinnamon |
INSTRUCTIONS
Heat oven to 400 F. Lightly grease cookie sheet. Combine flour, oats,
sugar, baking powder and salt; mix well. Cut in margarine with pastry
blender or 2 knives until mixture resembles coarse crumbs. Stir in
currants. Add combined milk and egg; mix with fork just until dry
ingredients are moistened. Turn out onto lightly floured surface; knead
gently 8 to 10 times. Roll or pat dough into 8-inch circle about l/2-inch
thick. Sprinkle with combined 1 tablespoon sugar and cinnamon. Cut into 10
wedges; place on prepared cookie sheet. Bake 12 to 15 minutes or until
light golden brown. Serve warm.
VARIATIONS: Substitute raisins, diced dried mixed fruit, dried cherries,
cranberries or blueberries for currants, if desired.
Nutrition Information: 1 scone Calories 240, Calories From Fat 99, Total
Fat 11g, Saturated Fat 2g, Cholesterol 20mg, Sodium 275mg, Total
Carbohydrates 32g, Dietary Fiber 2g, Protein 4g
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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