Highland Breakfast scones

JAQUO(4)
Linda Dinnage: "Came out very nice and tasted yummy. A very simpl…" Read More
8Ingredients
16Minutes
190Calories

Ingredients

US|METRIC
  • 1 cup flour (unsifted)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/2 cup quick cooking oatmeal
  • 1/2 cup currants
  • 2 eggs (beaten)
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    NutritionView More

    190Calories
    Sodium13% DV310mg
    Fat15% DV10g
    Protein8% DV4g
    Carbs7% DV22g
    Fiber4% DV1g
    Calories190Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat2.5g13%
    Trans Fat1g
    Cholesterol55mg18%
    Sodium310mg13%
    Potassium70mg2%
    Protein4g8%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber1g4%
    Sugars5g10%
    Vitamin A6%
    Vitamin C6%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Linda Dinnage 2 years ago
    Came out very nice and tasted yummy. A very simple recipe and I used blueberries instead of currants.
    Candice 2 years ago
    Family liked it, didn't come out exactly like the pic though
    yeet 2 years ago
    I realized last minute I didn’t have any eggs! I had to use an egg substitute and fiddle with the recipe a bit but they still turned out delicious. Great recipe.
    Olivia H. 4 years ago
    Great simple recipe! We all loved them and I am curious to use the same base but experiment with GF and other types of fruit.

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