| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Quick |
16 |
Scones |
INGREDIENTS
| 1 1/2 |
c |
Sifted all-purpose flour |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Shortening |
| 1/2 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 1/4 |
c |
Currants |
| 2/3 |
c |
Milk |
INSTRUCTIONS
Sift together flour, baking powder, salt and sugar into bowl. Cut in
shortening until mixture resembles coarse crumbs. Stir in oats and
currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or canvas. Knead gently a few seconds.
Roll out to 1/4-inch thickness. Cut with floured diamond-shaped cutter.
Brush lightly with melted butter; sprinkle with sugar. Place on ungreased
cooky sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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