2 1⁄2cupsflour or 2 1/2cups gluten free blend with xanthan gum
2⁄3cupsugar
4teaspoonsbaking powder
1teaspoonsalt
1⁄2cupshortening
1⁄2cupbutter, softened
2cupsquick oats (certified gluten free if needed)
2⁄3cupmilk
2 -3tablespoonsheavy cream
coarse sugar (for sprinkling)
NUTRITION INFO
Serving Size: 1 (65) g
Servings Per Recipe:16
Calories: 262.8
Calories from Fat 126 g48 %
Total Fat 14.1 g21 %
Saturated Fat 6 g30 %
Cholesterol 19.2 mg 6 %
Sodium 293.5 mg 12 %
Total Carbohydrate30.9 g 10 %
Dietary Fiber 1.6 g6 %
Sugars 8.5 g33 %
Protein 3.8 g 7 %
DIRECTIONS
Mix flour, sugar, baking powder and salt. Cut in shortening and softened butter with a fork or pastry blender until it resembles coarse crumbs.
Mix in oats. Add milk and stir just until dry ingredients are moistened.
Divide dough in half and on a lightly floured surface knead just 6o to 7 times. Pat in circle about 3/4 inch thick. Cut each round into 8 pie wedges. Place the rounds onto a parchment lined baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar. Bake in preheated 375° for 15 minutes or until lightly brown.
Please note that if using a gluten free flour blend the scones may require a longer bake time.