Alexa’s Favorite Scones

mslongshot_coverFrom Ms. Longshot

While growing up, Sundays were the special food days. Pancakes or waffles for breakfast and a “dress-up” dinner, either at home or at my grandparents’ house. I make these scones often as Sunday breakfast treats. And of course, I can’t help myself, I play with the ingredients, adding nuts, substituting different dried fruits for the raisins—or even cinnamon or chocolate chips.

  • 2 tablespoons butter
  • 1 1/4 cups rolled oats
  • 3/4 cups all-purpose flour
  • 3/4 cups whole-wheat flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1 egg, lightly beaten
  • 1/2 cup low-fat yogurt
  • 2 tablespoon walnut oil

Preheat oven to 425°F. Melt butter in microwave.

In a large bowl, stir together the oats, flours, sugar, baking powder, baking soda and salt. Stir in raisins and make a well in the center of the dry ingredients.

Combined the melted butter, egg, yogurt and oil and add to the dry ingredients, stirring until just moistened.

Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.

Place the wedges on a lightly oiled baking sheet and bake for about 12 minutes, or until firm to the touch. Transfer to rack and cool slightly. Serve warm.

Serves 8.

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