Scotch scones
16 Scones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sifted all-purpose flour |
| 1 | tablespoon | Baking powder |
| ¾ | teaspoon | Salt |
| ¼ | cup | Sugar |
| ⅓ | cup | Shortening |
| ½ | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| ¼ | cup | Currants |
| ⅔ | cup | Milk |
Directions
Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or canvas. Knead gently a few seconds. Roll out to ¼-inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cooky sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias