Prep Time
18-20 minBake Time
15-18 minYield
16 sconesRating
/rating_off.png "1 Star")
Loading...| 1 3/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/2 cup ROGERS LARGE FLAKE OATS | |
| 1/4 cup sugar | |
| 4 tsp. baking powder | |
| 1/2 tsp. salt | |
| 1 tsp. cinnamon | |
| 1/4 tsp. nutmeg | |
| 1/4 tsp. cloves | |
| 1/2 cup butter, chopped | |
| 3/4 cup glazed mixed fruit | |
| 1/2 cup raisins | |
| 1 egg | |
| 2/3 cup milk |
Just in time for Easter!
| 1. | Preheat oven to 375 degrees F. |
| 2. | Combine flour, oats, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Cut in butter until mixture resembles coarse crumbs. Stir in mixed fruit and raisins. |
| 3. | Beat together egg and milk. Make a well in the centre of the dry ingredients and add the liquids all at once. Stir until ingredients are just blended. |
| 4. | Divide dough in half. With lightly floured hands place each half on baking sheet lined with parchment paper. Pat each ball into 6 inch circles. Cut each circle into 8 triangle wedges, and separate from each other for baking. |
| 5. | Bake 17 – 20 minutes until risen and slightly brown. |
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