Roseledge Oatmeal Scones

Roseledge Country Inn and Farm Shop

418 Route 164 , Preston, CT 06365 États-Unis


  1. Melt 1 stick plus 3 Tablespoons butter Stir in 1/3 C milk 1 egg
  2. Stir together and then add to wet ingredients 1-1/2C flour 1-1/4 C oatmeal,uncooked 1/4 C sugar 1 Tablespoon baking powder 1 teaspoon cream of tarter 1 teaspoon nutmeg 1/2 teaspoon salt
  3. Stir in 1 C rasins or 1 C dried cranberries 1 C nuts
  4. Grease a cookie sheet Dump batter in mound on greased cookie sheet Spread into a circle, and score into pie wedges with a knife Bake in a preheated (425F) oven for 12 to 15 minutes
  5. Serve warm with butter and jelly! Enjoy Gail from Roseledge Farm B&B
About this recipe:

I created this buttery tender scone recipe, and it has become a favorite here at Roseledge. I am submitting the recipe for all of you who have requested it. Enjoy!