Whole-Wheat Oat Scones Dorrie

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Whole-Wheat Oat Scones Dorrie Ingredients

2/3 c Vegtable oil (I use canola o	1 tb Baking powder
1/3 c Milk (I use skim)	1 ts Cream of tartar
1 Egg	1/2 ts Salt
1 1/2 c Whole wheat flour, less abou	1 tb Butter Buds
Two tablespoons	1/2 c Raisins or currants
1 1/4 c Quick Quaker Oats, uncooked	(or see below)
1/4 c Sugar

Instructions for Whole-Wheat Oat Scones Dorrie

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.

Main Ingredient: OatsCuisine: Uncategorized

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