YIELD: 16 scones
PREP TIME: 15 minutes
BAKE TIME: 15-18 minutes

Ingredients

1 3/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1/2 cup ROGERS LARGE FLAKE OATS

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1/2 cup butter, chopped

3/4 cup glazed mixed fruit

1/2 cup raisins

1 egg

2/3 cup milk

Directions

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Preheat oven to 425 degrees F.

Combine flour, oats, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Cut in butter until mixture resembles coarse crumbs. Stir in mixed fruit and raisins.

Beat together egg and milk. Make a well in the centre of the dry ingredients and add the liquids all at once. Stir until ingredients are just blended.

Divide dough in half. Place each on a greased baking sheet and pat into 6″ circles. Score each circle into 8 triangular wedges. Bake for 15-18 minutes until risen and browned.

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