Whole-Wheat Oat Scones Dorrie
Try this Whole-Wheat Oat Scones Dorrie recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
breakfast
egg
cream
butter
raisin
milk
oats
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1/4 c sugar
- 1/2 ts salt
- 1 tb baking powder
- 1 ts cream of tartar
- 2/3 c vegtable oil (i use canola o
- 1/3 c milk (i use skim)
- 1 1/2 c whole wheat flour less about two tablespoons
- 1 1/4 c quick quaker oats, uncooked
- 1/2 c raisins or currants, (or see below)
- 1 tb butter buds
- Carbohydrate 486.481434005321 g
- Cholesterol 213.1104 mg
- Fat 165.792694333334 g
- Fiber 38.2890993543634 g
- Protein 50.7220900000221 g
- Saturated Fat 13.3403274333334 g
- Serving Size 1 1 Serving (832g)
- Sodium 1199.34730174277 mg
- Sugar 448.192334650958 g
- Trans Fat 10.3891706666667 g
- Calories 3473 calories
Mix and bake as above. However, I recommend dividing the batch into two rounds rather than one, so that the scones are smaller. They are not structurally strong, and the smaller scones are easier to handle. Further variations: 1. Whether making the original or my variation, I sprinkle the rounds before cutting and baking with sugar and cinnamon. 2. At end-of-year holiday time I substitute the mixed candied fruits seasonally available for the raisins or currants. 3. For a maple flavor, substitute REAL maple syrup for the milk, eliminate the sugar, and add dried milk. 4. Chop 1/2 cup walnuts and add to either the original or the whole wheat batch.
