[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog]   Oatmeal Scones 1-1/2 cups finely ground whole wheat flour 1-1/2 cups rolled oats 1/4 cup brown sugar or Sucanat 3/4 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking soda 6 tablespoons butter or shortening 2/3 cup reconstituted milk 1 medium egg In a large bowl combine the flour, oats, sugar, salt, baking powder and baking soda.  Mix it together with your hands so the leavenings and salt are evenly distributed.  Add the margarine or butter.  Using a fork or your hands mash the margarine or butter into the dry ingredients the same way you would for biscuits.  Continue until the mixture is crumbly. In a small bowl or measuring cup combine the milk and egg.  Beat well.  Pour this into the dry ingredients.  Stir with a fork until you get a soft dough that leaves the sides of the bowl.  Dust the dough with flour if necessary.  Lightly coat a 9-inch cake or pie pan with nonstick spray.  Gather the dough into a ball. Pat it into the prepared pan.  Use a knife or pizza cutter to cut the dough into 12-wedges.  Bake at 425° for 20 to 25 minutes, or until risen, brown and crusty.  Remove from the oven.  Re-cut the wedges.  Allow the scones to cool briefly and then serve, while still warm from the oven.  Makes 12 servings. Per Serving (excluding unknown items): 169 Calories; 7g Fat (36.9% calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 389mg Sodium.  Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1-1/2 Fat; 0 Other Carbohydrates. Oatmeal Raisin Scones This is an easy and traditional variation to plain oatmeal scones.  Measure 1/2-cup of raisins and soak them in warm water to cover for about 5 minutes.  Drain very well.  Prepare the scones as directed above.  Stir the raisins into the dry ingredients right before adding the milk and egg.  Proceed as directed above. Makes 12 servings. Per Serving (excluding unknown items): 187 Calories; 7g Fat (33.1% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 390mg Sodium.  Exchanges: 1-1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1-1/2 Fat; 0 Other Carbohydrates.   [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10