| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Scottish |
Breakfast |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter, melted* |
| 1/3 |
c |
Milk |
| 1 |
|
Egg |
| 1 1/2 |
c |
All-purpose flour* |
| 1 1/4 |
c |
Quick Quaker Oats, uncooked |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Raisins or currants* |
INSTRUCTIONS
(My comment: Preheat oven to 425 F. I suggest you plump the raisins.) (I
vary the items marked *)
Add butter, milk and egg to combined dry ingredients; mix just until
dry ingredients are moistened. Stir in raisins. Shape dough to form ball*;
pat out on lightly floured surace to form 8-inch circle*. Cut into 8 to 12*
wedges; bake on greased cookie sheet in preheated hot oven (425 F.) 12 to
15 minutes or until light golden brown. Serve warm at breakfast or brunch
with butter, preserves or honey, as desired.
Made as above, with BUTTER, these are absolutely wonderful! The buttery
aroma is to die for! However, I seldom make them that way because of the
cholesterol and because my wife and I almost always use whole wheat flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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