My Preferred Store: 2817 N Sherman Ave., Madison, WI   [change]

Oat Scones
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Makes 16 servings
Time to Prepare: 0:15
Time to Cook: 0:15


  • 1 1/2 cupWheat flour, white, all-purpose, enriched, bleached
  • 1 tblsLeavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 3/4 tspTable Salt
  • 1/4 cupSugars, granulated
  • 1/3 cupShortening industrial, lard and vegetable oil
  • 1/2 cupCereals, oats, regular and quick and instant, without fortified, dry
  • 1/4 cupCurrants, zante, dried
  • 2/3 cupWhole Milk

  • 1 tblsButter

  • 1 pinchSugars, granulated


1. Sift together flour, baking powder, salt and 1/4 cup of sugar into bowl. Cut in shortening until mixture resembles coarse crumbs.

2. Stir in oats and currants. add milk; stir only until dry ingredients are moistened.

3. Turn out on lightly floured board or canvas. Knead gently a few seconds. Roll out to 1/4-inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter and sprinkle with sugar.

4. Place on an ungreased cookie sheet. Bake in preheated oven at 425F for 12 to 15 minutes. Serve warm.

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