---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Oat Scones with Apple-Pear Butter
  Categories: Breads
       Yield: 12 Servings
  
       1 c  All-purpose flour; unbleache
            --or whole wheat pastry flou
       1 c  Rolled oats
       3 tb Light brown sugar, packed
     1/4 ts Salt
       6 tb Unsalted butter; cold
            --cut into pieces
       1    Egg
     1/2 c  Half and half
            Apple-pear butter:
     1/4 lb Dried apples; unsulphered
       2 oz Dried pears
       2 c  Apple juice; unsweetened
            --or pear juice
       2 ts Ground cinnamon
       1 ts Ground allspice
     1/2 ts Ground cloves
       2 tb Unsalted butter
  
   Recipe by: The Art of Quick Breads, Beth Hensperger
        Preheat oven to 375 degrees; grease a baking sheet or line with
   parchment.  Combine the flour and oats in the workbowl of a food processor
   and process until the oats are ground. In a medium bowl, combine the flour
   mixture, brown sugar, baking powder and salt. Cut in the butter wiht a fork
   or a heavy-duty electric mixer until hte mixture resembles coarse crumbs.
   In a small bowl, whisk together the egg and half and half. Add to the dry
   mixture and stir until a sticky dough is formed. Turn the dough out onto a
   lightly floured surface and knead about 6 times, just until the dough holds
   together.  Pat the dough into a 3/4-inch thick round about 8 inches in
   diameter.  Cut out the scones with a 2-inch biscuit cutter to make 12 to 14
   smaller scones. Place the scones about 1 inch apart on the baking sheet.
   Bake for 15 to 18 minutes until crusty and golden brown. Serve immediately,
   split in half and spread with Apple-Pear Butter.
        To make Apple-Pear Butter, combine the apples, pears, juice and spices
   in a heavy saucepan and bring to a boil. Reduce the heat to a simmer and
   cook, uncovered, for 30 minutes, stirring occasionally. Remove from the
   heat, stir in the butter and cool. Puree in a blender or food processor
   until smooth. Scrape into a springtop glass jar and refrigerate until
   needed.  Makes about 2 cups, keeps for about 2 months. Penny Halsey
   (ATBN65B).
  
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