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Berkshire Hudson Valley Reader Submitted

Breakfast

Holly's Oatmeal Scones

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Serves 8
Chef Holly DiMauro
Torrington, CT

1 1/2 cups all-purpose flour
1 cup Holly's Cranberry Almond Oatmeal*
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten

Preheat the oven to 450°F. Grease a cookie sheet. Combine the flour, oatmeal, sugar, baking powder, cream of tartar, and salt in a large mixing bowl. In a small bowl, beat together the butter, milk, and egg until blended, then stir into the flour mixture, just until moistened. Gather the dough into a ball (it will be quite moist-if necessary, flour hands to prevent the dough from sticking).

Transfer the dough to a lightly floured surface, and pat out a 1-inch-thick round. Using a serrated knife, cut the round into 8 wedges. Transfer them to the cookie sheet, placing the wedges at least 1 inch apart. Bake until the tops are golden brown, about 15 minutes.

*These scones can also be made using standard quick-cooking or instant oats.