| 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 |
tb |
Baking powder |
| 1 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
| 1 |
tb |
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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