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Oat scones
Sasha Blaze
I have no idea where I got this recipe, and I hope I'm not violating someone's copyright by posting it, but . . . I was reminded all over again yesterday how simple and good the results are. And all the doll pictures I took yesterday were horrible--let's just say that Atsumori is NOT a mass murderer and leave it at that--so I have nothing else worthwhile to post.

Oat Scones

Preheat oven to 425 degrees F.

In a medium-sized mixing bowl, combine:

3/4 cup all-purpose flour
1/2 tsp. salt
1 tsp. cream of tartar
1 1/4 cups rolled oats (quick or regular; it doesn't matter much)
1/2 tsp. baking soda
1 Tbsp. packed brown sugar

Cut in 1/4 cup vegetable shortening or butter.

Stir in 1/2 cup milk.

Pat out the resulting sticky mess on a floured board, making a disk about 1/2 inch thick. Cut into wedges, as many or as few as you please, but 8 is probably a reasonable average. Bake on a greased or silicone-matted cookie sheet for . . . well, the recipe says 12-15 minutes, but mine are always done in 10. (However, my oven is old and a little overzealous.)

Off to work now. Mondays should be banned, I say.

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This is a pretty indestructible recipe, too. Once I accidentally left out the baking soda, and the finished product was still edible, LOL. The amount of brown sugar could be increased if you want sweeter tea-type scones, of course.

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