oatmeal scones
- Categories
- Bread
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Currants |
| ¼ cup | Port Wine |
| 1 cup | Sugar |
| 1 pounds | Cold Butter, cut in |
| Pieces | |
| 5 cups | Flour |
| 4 teaspoons | Baking Powder |
| teaspoon | Baking Soda |
| 1 teaspoon | Salt |
| 1⅓ cup | Rolled Oats |
| 1 cup | Buttermilk |
| 2 | Eggs |
Rinse and soak currants in port wine for 1 hour. Mix dry ingredients together. Cut in cold butter with a pastry blender until crumbly. Add remaining ingredients. Divide in 2 equal parts and roll out on a lightly floured surface ½ - ¾ inches in thickness and 9 inches in diameter. Cut in wedges, brush with half & half, place on a greased cookie sheet and bake in a preheated 350F oven for 20 minutes.
Source: "The Yankee Kitchen" 03-16-93 (#3) [Lisa] Submitted By FRANK SKELLY On 02-18-95
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