*  Exported from  MasterCook  *
 
                       WHOLE WHEAT OAT SCONES DORRIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Vegtable oil (I use canola o
      1/3   c            Milk (I use skim)
    1       ea           Egg
    1 1/2   c            Whole wheat flour, less abou
    1       x            Two tablespoons
    1 1/4   c            Quick Quaker Oats, uncooked
      1/4   c            Sugar
    1       tb           Baking powder
    1       t            Cream of tartar
      1/2   ts           Salt
    1       tb           Butter Buds
      1/2   c            Raisins or currants
    1       x            (or see below)
 
       Mix and bake as above.  However, I recommend
   dividing the batch into two rounds rather than one, so
   that the scones are smaller.  They are not
   structurally strong, and the smaller scones are easier
   to handle.
   Further variations:
   1.  Whether making the original or my variation, I
   sprinkle the rounds
       before cutting and baking with sugar and cinnamon.
   2.  At end-of-year holiday time I substitute the mixed
   candied fruits
       seasonally available for the raisins or currants.
   3.  For a maple flavor, substitute REAL maple syrup
   for the milk,
       eliminate the sugar, and add dried milk.
   4.  Chop 1/2 cup walnuts and add to either the
   original or the whole
       wheat batch.
  
 
 
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