Regan's oat scones from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry (page 366) by Liana Krissoff

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey for maple syrup. You may use the Yogurt recipe on p.377 for the yogurt in this recipe.

  • shoffmann on July 30, 2017

    These scones have a nice flavor/texture, but are pretty rich. The recipe suggested chilling for thirty minutes before baking if working in a warm kitchen. Short on time I skipped this step, but really should not have because the scones did spread quite a lot.

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