*  Exported from  MasterCook  *
 
                               OATMEAL SCONES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            Whole wheat pastry flour
      1/3   c            Sugar
    1 1/2   ts           Baking powder
      3/4   ts           Baking soda
      1/2   ts           Salt
      3/4   c            Chilled unsalted butter, cut
                         -into pieces
    1 1/3   c            Rolled oats
      1/2   c            Dried currants
   10       tb           Chilled buttermilk
    1                    Egg, beaten to blend (glaze)
 
   Preheat oven to 375 deg F. Line cookie sheet with
   parchment. Combine first 5 ingredients in processor.
   Add butter and cut in until mixture resembles fine
   meal. Transfer to large bowl. Mix in oats and
   currants. Add 10 tablespoons buttermilk and mix just
   until dough comes togeterh, adding more buttermilk by
   tablespoons if dry. Turn dough out onto floured
   surface. Pat into 1-inch thick round. Cut out rounds
   using 3 inch cookie cutter. Gather scaraps; pat into
   1-inch thick round. Cut out more scones. Transfer
   scones to prepared cookie sheet, spacing 3 inches
   apart (scones will spread during baking). Brush
   generously with egg glaze. Bake scones until brown,
   about 30 minutes. Cool slightly on rack. Serve warm.
   Source: Bon Appetit, November 1991 Posted by Linda
   Davis
  
 
 
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