ceiling_taffi (ceiling_taffi) wrote in whatwecook,

Wholegrain Oatmeal Scones (to use up a single extra egg yolk)

1 cup oatmeal
3/4 cup whole wheat flour
2 tblspns light brown sugar
scant 1/4 tsp salt
2 teaspoons baking powder
1/4 cup milk
1 egg yolk
1/4 cup butter, melted

Preheat oven to 425F-ish. Combine dry ingredients. Mix in wet ingredients. Allow to stand, briefly, then divide dough in two, pat into circles on a baking sheet, and cut into wedges, separating the wedges slightly as you cut. Bake until golden. Would probably cover approx. three people for breakfast, or two if hearty eaters, or many more if they're the "I'll have half a muffin, please" kind of breakfast eaters. Also good as afternoon snack.

(based on allrecipes "Scottish Oat Scones" but... not quite.)
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