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Scottish Oat Scones


1-1/2 c uncooked old-fashioned oats
1-1/2 c flour
1/2 c raisins or currants
2 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 stick margarine, melted
1/3 c milk
1 egg, beaten

Mix together all dry ingredients. Mix together wet ingredients then add to the dry ingredients. Mix with a fork just until moistened (do not over-mix).

Form into a ball and then flatten on a greased cookie sheet into a circle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at 425F. Cool on a rack. These freeze well in a plastic bag and can be reheated in the microwave. Wrap each one in a paper towel and zap for about 30 seconds.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.