>Recipes
Oat Scones
Makes 16 servings
Time to Prepare: 0:15
Time to Cook: 0:15
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Ingredients
1 1/2 cup Wheat flour, white, all-purpose, enriched, bleached 1 tbls Leavening agents, baking powder, double-acting, sodium aluminum sulfate 3/4 tsp Salt, table 1/4 cup Sugars, granulated 1/3 cup Shortening industrial, lard and vegetable oil 1/2 cup Cereals, oats, regular and quick and instant, without fortified, dry 1/4 cup Currants, zante, dried 2/3 cup Milk, fluid, 3.25% milkfat Diet
1 tbls Butter, with salt Diet
1 pinch Sugars, granulated
Directions
1. Sift together flour, baking powder, salt and 1/4 cup of sugar into bowl. Cut in shortening until mixture resembles coarse crumbs.
2. Stir in oats and currants. add milk; stir only until dry ingredients are moistened.
3. 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 and sprinkle with sugar.
4. Place on an ungreased cookie sheet. Bake in preheated oven at 425F for 12 to 15 minutes. Serve warm.
2. Stir in oats and currants. add milk; stir only until dry ingredients are moistened.
3. 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 and sprinkle with sugar.
4. Place on an ungreased cookie sheet. Bake in preheated oven at 425F for 12 to 15 minutes. Serve warm.
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