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Scotch Scones Recipe

	Category	Quick Recipes
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	Ratings	0

Ingredients And Procedures

Ingredients
1 1/2	cup	sifted flour, all-purpose
1	tablespoon	baking powder
3/4	teaspoon	salt
1/4	cup	sugar
1/3	cup	shortening
1/2	cup	quaker oats, uncooked (quick or old-fashioned)
1/4	cup	currants
2/3	cup	milk

Directions:
Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened. Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet. Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.

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<h1>Scotch Scones</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>sifted flour, all-purpose </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>baking powder </TD><TD></TD></TR><TR><TD class=ingredient>3/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>1/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>shortening </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>quaker oats, uncooked (quick or old-fashioned) </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>currants </TD><TD></TD></TR><TR><TD class=ingredient>2/3</TD><TD class=ingredient>cup</TD><TD class=ingredient>milk</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.<BR><BR>Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet.<BR><BR>Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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