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November 2018

Cookie Recipes

Preserving Recipes

Rhubarb and Fig Jam

Rhubarb and Fig Jam Recipe
7 lb Rhubarb (abt. 6 quarts) leaves removed stalks trimmed cut in pieces 1 lb Dried figs ...

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Oatmeal Scones Recipe

Oatmeal Scones recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oatmeal Scones recipe  PDF



1 3/4 c Whole wheat pastry flour
1/3 c Sugar
1 1/2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
3/4 c Chilled unsalted butter, cut
into pieces 1 1/3 c Rolled oats
1/2 c Dried currants
10 tb Chilled buttermilk
1 Egg, beaten to blend (glaze)

Preheat oven to 375 deg F. Line cookie sheet with parchment. Combine first 5 ingredients in processor. Add butter and cut in until mi ture resembles fine meal. Transfer to large bowl. Mi in oats and currants. Add 10 tablespoons buttermilk and mi just until dough comes togeterh, adding more buttermilk by tablespoons if dry. Turn dough out onto floured surface. Pat into 1 inch thick round. Cut out rounds using 3 inch cookie cutter. Gather scaraps pat into 1 inch thick round. Cut out more scones. Transfer
scones to prepared cookie sheet, spacing 3 inches apart (scones will spread during baking). Brush generously with egg glaze. Bake scones until brown, about 30 minutes. Cool slightly on rack. Serve warm. Source: Bon Appetit, November 1991 Posted by Linda Davis

Oatmeal Scones recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
698 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Oatmeal Scones recipe  PDF   Cookie recipes RSS   New

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