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Oatmeal Scones

Sift the flour, salt, bicarbonate of soda and cream of tartar onto a bowl and stir in the oatmeal. Add the margarine cut into small pieces, rub it into the flour and when it is evenly distributed stir in sufficient milk to make a soft but not sticky dough.

Turn the dough onto a floured surface and knead it lightly until smooth, then either roll the dough out and cut it into rounds using a 2 1/2in fluted cutter or shape into a 8in circle and cut it into eight wedges.

Bake the rounds at 220°C, gas mark 7, 425°F for 10 minutes, or cook the wedges on a heated gridle also for about 10 minutes, but turning them halfway through the cooking time so they are golden brown on both sides. Serve oatmeal scones with butter.

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– Ingredients –

6oz plain flour 175g
2oz medium oatmeal 50g
a pinch of salt
1tsp (level) bicarbonate of soda
2tsp cream of tartar
2oz margarine 50g
1/2cup milk 1/4pt/140ml

– Author –

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