HONEY OATMEAL SCONES
THIS RECIPE MAKES 6 DOZEN, 2 1/2 OUNCE SCONES. IT IS A RECIPE WHICH I ALWAYS USE WHEN I CATER.
List of Ingredients
- 3 POUNDS BREAD FLOUR
- 10 OUNCES HONEY
- 2 1/2 OUNCES BAKING POWDER
- 1/4 OUNCE SALT
- 1 1/2 POUNDS SWEET BUTTER
- 21 1/4 OUNCES EGGS
- 34 OUNCES YOGURT, PLAIN
- 2 POUNDS OATMEAL
- 1 POUND RAISINS
- 1 POUND DRIED CRANBERRIES
Instructions
- IN A LARGE DEEP MIXING BOWL, COMBINE THE BREAD FLOUR, BAKING POWDER AND SALT MIXING WELL. CUT IN BUTTER WITH YOU FINGERS OR A PASTRY CUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS.
- COMBINE THE HONEY, EGGS, YOGURT MIXING WELL. ADD TO THE DRY INGREDIENTS MIXING JUST ENOUGH TO INCORPORATE. ( DO NOT OVERMIX THE DOUGH ).
- ADD THE OATMEAL, RAISINS AND CRANBERRIES JUST UNTIL INCORPORATED WELL.
- DROP DOUGH ONTO A PARCHMENT LINED SHEET PAN. BRUSH TOPS WITH AN EGG WASH OR MILK, SPRINKLE WITH SOME SUGAR AND BAKE FOR 25 MINUTES IN A PREHEATED 375 TO 380° OVEN UNTIL PUFFED AND GOLDEN BROWN.
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