scone recipe needed

lakota wrote in news:cdhp82$aoa$1 @home.itg.ti.com:

I'm sure there are dozens of variations on this, but this is one recipe I like.

Scottish Oat Scones

1 1/2 cups all-purpose flour 2 cups rolled oats 1/4 cup white sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup currants 1 egg, beaten 1/2 cup butter, melted 1/3 cup milk 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. 2 In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough. 3 Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Supposed to be just like Starbuck's but don't go there and haven't made these.

Maple Oat Nut Scones

· 1 cup quick/old fashioned oats · 11/4 cups unbleached flour · 2 tablespoons sugar · 1/2 teaspoon salt · 1 tablespoon baking powder · 2 tablespoons maple syrup · 2 1/2 tablespoons cold butter -- small pieces · 1 large egg · 1/2 cup half and half or heavy cream · 1/2 to3/4 teaspoon maple extract · 2/3 cup coarsely chopped pecans · Maple Glaze: · 11/2 cups powdered sugar · 1/2 teaspoon maple extract · 5 teaspoons water

1. Preheat oven to 425 F.

1. Pulse flour, oats, sugar, salt, and baking powder in food processor to finely grind the oats. Add maple syrup and butter and pulse to blend.
2. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and pulse again.
3. Place dough on a floured surface. Knead in the pecans lightly. Pat dough into a circle and cut into 8 wedges.
4. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
5. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
6. Mix glaze ingredients until smooth. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Makes 8 scones

Chow, Julie

Scottish Scones

1 1/2 cup flour 3/4 cup rolled oats 1/4 cup firmly packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup butter or margarine 1/2 cup milk Topping 1 tablespoon butter or margarine -- melted 1 tablespoon sugar 1/4 teaspoon cinnamon

Heat oven to 375 degrees. Lightly grease cookie sheet. In med. bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon; mix well. With pastry blender or fork, cut in butter until mixture is crumbly. Add milk all at once; stir just until dry ingredients are moistened. On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet; press into a

Hi friend, I hope that this is what you were looking for. Vic

SCOTTISH SCONES

1/3 c. sugar 1 1/4 c. sifted flour 2 tsp. baking powder 1/2 tsp. salt 1/4 c. shortening 1/4 c. oleo or butter 1 c. raisins 1/3 c. milk 1 c. quick or old-fashioned oats 1 Tbsp. sugar 1/8 tsp. cinnamon melted oleo or butter topping

Sift together flour, sugar, baking powder and salt. Cut shortening and oleo until mixture resembles coarse crumbs. Mix in oats and raisins. Add milk, mixing just until dry ingredi- ents are moistened. Turn dough out on a lightly floured surface; knead gently 5 times. Roll to form a 6 to

7-inch circle. Combine remaining sugar with cinnamon. Brush top of dough with melted oleo and sprinkle with cinnamon-sugar mix- ture. Bake at 375 degrees about 15 minutes. Serve warm. Cut in pie-shape wedges to serve. Great for breakfast.