8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Position rack in the center of the oven and preheat to 375 degrees
1: Into a large bowl, sift the flour, sugars, baking powder, baking soda, and salt
2: Add oatmeal & mix together
3: Distribute the butter cubes over the flour mixture
4: Using your fingertips, quickly rub the butter cutes into the flour mixture, until the mixture resembles coarse meal
5: In a medium bowl, stir together the buttermilk, egg, vanilla, & zest
6: Add the liquid mixture to the flour mixture
7: With a large rubber spatula, using as few strokes as possible, stir gently until the dough is moistened and begins to cling together
8: Handling the dough as little as possible, stir until all the ingredients are completely combined
9: Using a 1/3-c
10: measuring cup, drop the dough onto an ungreased baking sheet, leaving at least 1-inch between the scones
11: Bake 16 to 18 minutes, until the scones are golden brown
12: Cool the scones on the baking sheet set on a wire rack for 5 minutes
13: Using a mental spatula, transfer the scones to the wire rack and cool completely
14: Serve warm or store completely cooled scones in an airtight container at room temperature
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini