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The Quilt Inn Country Cookbook
Aliske Webb
and baking soda. With pastry blender or 2 knives, cut the shortening in until mixture
resembles coarse crumbs. Stir in currants.
Add buttermilk and mix lightly with fork until soft dough forms. Turn dough onto
lightly floured surface and knead 5 or 6 times. Divide dough in half. With lightly floured
rolling pin, roll dough into 6–inch round. Cut into quarters. Repeat with remaining
dough.
Place scones on baking sheet. Brush tops with melted butter and sprinkle with
reserved rolled oats. Bake 15 to 18 minutes or until golden brown.
These contain half the fat and calories as traditional scones but are just as
delicious.
Moist and Healthy Apple Scones
3
1
4
1
1
3
1
1
1
1
1
cups all-purpose flour
cup oat-bran flake cereal
tsp. baking powder
tsp. ground cinnamon
/2 tsp. salt
/4 cup milk
/4 cup vegetable oil
/4 cup firmly packed light brown sugar
large egg
large apple, cored and coarsely chopped
tbsp. melted butter
Preheat oven to 425F. Grease large baking sheet.
Combine flour, cereal, baking powder, cinnamon and salt in large mixing bowl.
In another bowl beat together milk, oil, sugar and egg. Add to dry ingredients along with
apple. Mix lightly until soft dough forms.
Prepare dough as above. Brush with melted butter and sprinkle with additional
cinnamon if desired. Bake 15 to 18 minutes or until golden brown.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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