Breakfast Scones: Difference between revisions
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Created page with '{{RecipeSummary |PrepTime=15 min |CookTime=15 min |Yield=8 servings |Source=''Baking with the St. Paul Bread Club'' |Rating=Yummy }} === Ingredients === * 1 1/4 c all-purpose flo…' |
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| Line 15: | Line 15: | ||
* 1/4 c vegetable shortening | * 1/4 c vegetable shortening | ||
* 1 c old-fashioned oatmeal | * 1 c old-fashioned oatmeal | ||
* 2/3 c dried plums, snipped into small pieces | * 2/3 c dried plums, snipped into small pieces* | ||
* 1/3 c buttermilk | * 1/3 c buttermilk | ||
Revision as of 16:09, 22 January 2011
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | Baking with the St. Paul Bread Club |
| Yield / serves | 8 servings |
| Rating | Yummy |
Ingredients
- 1 1/4 c all-purpose flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/4 c dark brown sugar, packed
- 4 T unsalted butter
- 1/4 c vegetable shortening
- 1 c old-fashioned oatmeal
- 2/3 c dried plums, snipped into small pieces*
- 1/3 c buttermilk
Preparation
Preheat oven to 375° F.
In a medium bowl mix flour, baking powder, soda, salt, and brown sugar. With a pastry cutter or two knives, cut in butter and shortening until well distributed in small pieces. Stir in oatmeal and dried plums. Add buttermilk, mixing just until moistened. Knead inside bowl for 5 or 6 turns, place on ungreased baking sheet, and then pat into a 7-inch circle. Cut into 8 wedges, and then gently move them slightly apart, leaving about 1 inch between each wedge.
Bake for 15 minutes and serve warm.
