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
19: By Bev Bennett
0: Recipe by: St
1: Louis Post-Dispatch 12/1/97 Stir together flour, oats, sugar, baking powder, salt, ginger and nutmeg in bowl or food processor
2: Cut in butter until mixture is crumbly
3: Beat together milk and egg in cup and pour over flour mixture
4: Stir until dough is damp
5: (It will be stiff
6: ) Stir in raisins
7: Gather dough into ball and place on greased baking sheet
8: Flatten to 9-inch circle
9: Cut into 8 pie-shaped wedges
10: Using spatula, pull each wedge out to allow 1 inch between wedges
11: Chill 30 minutes while preheating oven to 400 degrees
12: Bake until scones are golden, about 15 minutes
13: Let cool on wire rack
14: Serve warm or at room temperature
15: Yield: 8 scones
16: Note: Leftover scones should be frozen
17: To serve, place on baking sheet and warm at 300 degrees for 10 minutes
18: Do not microwave or texture will be rubbery
20: MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
21: msn
22: com> on Apr 4, 1998