- 1-1/2 cups flour
- 1 cup oatmeal
- 1/3 cup brown sugar
- 3 teaspoons baking powder (1
tablespoon)
- 1/2 teaspoon salt
- 1/2 cup margarine, softened (1
stick)
- 1/2 cup raisins
- 1/3 cup milk
- 1 medium egg
- Sugar for sprinkling (optional)
First soak the raisins in hot tap water
in a cereal bowl, to plump them up. This
makes them soft and juicy in the scones,
instead of hard nasty nuggets that the
children pick out with the precision of a
brain surgeon. Next, find your best big
bowl. In it combine the flour, oatmeal,
brown sugar, baking powder and salt. Unwrap
the margarine into the bowl with the dry
ingredients. Use your hands to mash the
mixture together, the same as for biscuits.
Dont over mix. The mixture should be lumpy.
Measure the milk in a measuring cup. Crack
in the egg and mix well. Dump this milk and
egg mixture into the bowl with the flour and
oatmeal mixture in it. Mix well, like for
biscuits. Make a soft dough. Place the dough
on a sheet of waxed paper that has a few
spoonfuls of flour scattered about it. Knead
the scone dough 8 or 10 times. Do not knead
it any more than that, or your scones will
be tough. Place the dough on a well-oiled
pizza pan, or cookie sheet. Pat the dough
into a large circle, about 1/2-inch thick.
Cut the dough into 8 or 12 pie shaped
wedges. Bake at 400° for about 15 minutes.
The scones will be golden brown. If you want
to be fancy, you can sprinkle a little sugar
on the scones before baking. This gives them
a pretty appearance when they come from the
oven. Serves 8.
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