Ingredients Jump to Instructions ↓

  1. 3 cups Unsifted all-purpose flour

  2. 1 cup Oat or wheat-bran flaked cereal

  3. 4 teaspoons Baking powder

  4. 1 teaspoon Ground cinnamon

  5. 1/2 teaspoon Salt

  6. 1/4 cup Milk

  7. 1/4 cup Vegetable oil

  8. 1/4 cup Firmly packed light-brown sugar

  9. 1 large Egg

  10. 1 large Red baking apple, cored and coarsely chopped with skin on

  11. 1 tablespoon Butter, melted

  12. Additional ground cinnamon for topping (opt.)

Instructions Jump to Ingredients ↑

  1. Heat oven to 425'F. Grease large baking sheet. In large bowl, combine flour, cereal, baking powder, cinnamon, and salt.

  2. In medium-size bowl, beat together milk, oil, sugar, and egg. Add to dry ingredients along with chopped apple; mix lightly with fork until mixture clings together and forms a soft dough.

  3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.

  4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush tops with melted butter and sprinkle with additional cinnamon, if desired.

  5. Bake scones 15 to 18 minutes or until golden brown. Serve warm. Country Cooking/Summer/94 Scanned & fixed by Di and Gary


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