===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-29-94 (23:20)             Number: 389
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lemon-Oat Scones               Conf: (37) Home Cooki
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Lemon-oat Scones
1/3 C margarine or butter
1 1/4 C all-purpose flour
1/2 C quick-cooking oats
3 tbsp. sugar
2 1/2 tsp. baking powder
2 tsp. grated lemon peel
1/2 tsp. salt
1 egg, beaten
1/2 C chopped almonds, toasted
4 to 6 tbsp. half-and-half
1 egg, beaten

Heat oven to 400 degrees.  Cut margarine into flour, oats, sugar, baking
powder, lemon peel and salt with pastry blender in medium bowl until mixture
resembles fine crumbs.  Stir in 1 egg, the almonds and just enough
half-and-half so dough leaves side of bowl.

Turn dough onto lightly floured surface;  gently roll in flour to coat.
Knead lightly 10 times.  Roll or pat 1/2 inch thick.  Cut with floured 2-inch
round cutter, or cut into diamond shapes with sharp knife.  Place on
ungreased cookie sheet.  Brush 1 egg over dough.

Bake 10 to 12 minutes or until golden brown.  Immediately remove from cookie
sheet.  Cool on wire rack.  Split scones;  spread with margarine and serve
with strawberry preserves if desired.  About 15 scones.

SPICY FRUIT SCONES:   Omit lemon peel.  Add 3/4 teaspoon ground cinnamon and
1/8 teaspoon ground cloves with the salt.  Substitute 1/2 cup diced fruits,
chopped figs, currants or dates for the nuts.



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