Oatmeal-Raisin Scones
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 67. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 cup margarine or butter
- 1 cup quick-cooking rolled oats
- 1/2 cup raisins, coarsely chopped; currants; or miniature semisweet chocolate pieces
- 1 beaten egg
- 1/4 cup milk
- Milk
Instructions
- In a bowl combine flour, sugar, baking powder, and cinnamon. Cut in margarine till mixture resembles coarse crumbs. Stir in oats and raisins, currants, or chocolate pieces. Combine egg and 1/4 cup milk; add to flour mixture. Stir just till moistened (will be sticky).
- On a lightly floured surface, pat dough into a 7-inch circle. Cut into 12 wedges; place on a baking sheet. Brush with milk. Bake in a 400° oven for 10 to 12 minutes or till light brown. Serve warm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "oatmeal raisin breakfast scones" by arifm; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/94229137@N00/357072302. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.