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Oatmeal Scones #2


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Bread

Ingredients:

  • 1 1/2 c Currants
  • 1/4 c Port Wine
  • 1 c Sugar
  • 1 lb Cold Butter, cut in
  • Pieces
  • 5 c Flour
  • 4 ts Baking Powder
  • ts Baking Soda
  • 1 ts Salt
  • 1 1/3 c Rolled Oats
  • 1 c Buttermilk
  • 2 Eggs

Directions:

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 1/2 - 3/4 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]
 
Posted to MM-Recipes Digest V4 #095 by BobbieB1@aol.com on Apr 5, 1997