| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Vegtable oil, I use canola o |
| 1/3 | c | Milk, I use skim |
| 1 | Egg | |
| 1 1/2 | c | Whole wheat flour, less abou |
| Two tablespoons | ||
| 1 1/4 | c | Quick Quaker Oats, uncooked |
| 1/4 | c | Sugar |
| 1 | T | Baking powder |
| 1 | t | Cream of tartar |
| 1/2 | t | Salt |
| 1 | T | Butter Buds |
| 1/2 | c | Raisins or currants |
| or see below |
INSTRUCTIONS
Mix and bake as above. However, I recommend dividing the batch into two rounds rather than one, so that the scones are smaller. They are not structurally strong, and the smaller scones are easier to handle. Further variations: 1. Whether making the original or my variation, I sprinkle the rounds before cutting and baking with sugar and cinnamon. 2. At end-of-year holiday time I substitute the mixed candied fruits seasonally available for the raisins or currants. 3. For a maple flavor, substitute REAL maple syrup for the milk, eliminate the sugar, and add dried milk. 4. Chop 1/2 cup walnuts and add to either the original or the whole wheat batch.
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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 214.2mg
Sodium: 2971mg
Potassium: 605mg
Carbohydrates: 57.2g
Fiber: <1g
Sugar: 50.6g
Protein: 17g