Scotch oatmeal scones

Ingredients: One quart of oatmeal, one tablespoonful of salt, one pint of boiling water. If you find it is not soft enough, add more water and have the mixture so you can handle without sticking to the hands.

Shake a handful of meal on the molding board, turn out, roll thin, cut in squares. Bake in a moderate oven.

When it is brittle, take out, stand in front of stove with door open so it may brown slightly, browning on both sides. Butter while still hot.


About this story

Source publication: Los Angeles Herald

Source publication date: December 18, 1910

Filed under: 1910s, Bread recipes, Christmas, Dessert recipes

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