Post by luvz2cook on Mar 9, 2015 3:08:58 GMT
Scones:
3 c. flour
1 2/4 c. old fashioned rolled oats
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1 1/2 c. buttermilk
2/3 c. canola oil
1/4 c. dried cranberries
1/4 c. chopped pecans
2 tbsp. sugar
1/2 tsp. cinnamon
In a large bowl mix together first 6 ingredients. In a small bowl mix together the next 3 ingredients. Next stir the wet ingredients into the dry ingredients just until moistened. Fold in cranberries and pecans.
Drop by 1/4 cupfuls at least 2 inches apart onto greased cookie sheets. Combine cinnamon and sugar and spinkle a little over each scone.
Bake at 400 degrees for 12 to 15 minutes, until lightly browned. Remove from cookie sheets and cool. Serve warm.
3 c. flour
1 2/4 c. old fashioned rolled oats
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1 1/2 c. buttermilk
2/3 c. canola oil
1/4 c. dried cranberries
1/4 c. chopped pecans
2 tbsp. sugar
1/2 tsp. cinnamon
In a large bowl mix together first 6 ingredients. In a small bowl mix together the next 3 ingredients. Next stir the wet ingredients into the dry ingredients just until moistened. Fold in cranberries and pecans.
Drop by 1/4 cupfuls at least 2 inches apart onto greased cookie sheets. Combine cinnamon and sugar and spinkle a little over each scone.
Bake at 400 degrees for 12 to 15 minutes, until lightly browned. Remove from cookie sheets and cool. Serve warm.