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Oatmeal Scones - Country Living

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Bread Breakfast


  • 1 1/2 c Unsifted all-purpose flour
  • 1 c Quick rolled oats
  • 1/2 c Firmly packed light-brown sugar
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 5 tb Butter
  • 1/2 c Golden raisins
  • 2/3 c Buttermilk
  • 1 lg Egg
  • Confectioners' sugar; (opt.)


Just a few recipes from Country Living I downloaded and wanted to share.
1. Heat oven to 400'F. Lightly grease 8-inch-round baking pan. In large bowl, combine flour, oats, brown sugar, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mix- ture resembles coarse crumbs. Fold in raisins.
2. In glass measuring cup, beat together buttermilk and egg; stir into flour mixture just until blended and stiff dough forms. Press dough evenly into greased pan; with knife, score top deeply into 8 equal wedges.
3. Bake 18 to 20 minutes or until center springs back when gently pressed. Cool in pan on wire rack 10 to 15 minutes; cut into wedges and serve warm. If desired, sift confectioners' sugar over top.
Nutrition information per scone-protein: 6 grams; fat: 9 grams@ carbohydrate: 47 grams; fiber: 2 grams; sodium: 272 milligrams; cholesterol: 46 milligrams; calories: 288.
Country Living/March/94 Scanned & fixed by DP & GG
Posted to recipelu-digest Volume 01 Number 649 by on Jan 31, 1998