Simple to make, these satisfying scones are excellent served warm for breakfast, or munched later as a snack. They remain moist even after a few days on the kitchen counter.
Adapted from Joy of Cooking
Makes 8 large or 12 small scones
1½ cups SCF wheat flour
¼ cup sugar
1 Tbsp baking powder
½ tsp salt
1¼ cup SCF cracked oats
½ cup raisins or chopped dates
1 large egg
10 Tbsp warm, melted, unsalted butter
1/3 cup milk
Position a rack in the center of the oven. Preheat the oven to 400˚. Have ready a large ungreased baking sheet.
Whisk together thoroughly in a large bowl the wheat flour, sugar, baking powder, and salt. Stir in the oats and raisins or dates, using your fingers if necessary to separate the fruit.
Whisk together the egg, warmed butter, and milk, then add all at once to the bowl of dry grains and fruit.
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured fingers, pat the dough into an 8-inch round about ¾ inch thick. Cut into 8 or 12 wedges. If the dough is too sticky to move the wedges intact, wait 1 to 2 minutes. Using a spatula place the wedges at least ½ inch apart on the baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.