Robin's Scones
 Recipe Source

Author: Robin and Bob Young

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 Recipe Type
1   Egg  
5 Tbs    Vegetable oil  
  Lemon zest  
  Oatmeal, Not Instant  
  Wheat bran  
1 c    Unbleached flour  
2 T    Millet  
2 T    Poppy seeds  
  Sea salt  
1 T    Baking powder  
  Whole milk  
Lemon Topping  
1   Lemon, juiced  
1 c    Confectioner's sugar  
1 Pre-heat oven to 375F
2 Whisk the egg, sugar and oil together in a bowl.
3 In a separate bowl, mix the lemon zest, and all of the dry ingredients together and stir with a wooden spoon until well blended and mixed.
4 Slowly add the dry ingredients into the egg mixture to create a thick dough. Add the milk and mix well.
5 Lightly grease a cookie sheet. Make a ball the size of a large walnut and then flatten out, somewhat. Place on the cookie sheet about 2 inches apart. You should have about 12 scones.
6 Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool 10 minutes.
Lemon Topping
1 With a folk, mix the lemon juice and confectioner's sugar until the sugar is completely dissolved. If the topping is too runny, add a little more confectioner's sugar. The topping should be slightly thick and adhere to the scones.
2 Drizzle a good tablespoon of the topping over each scone and let it setup before eating.
 Cooking Tips
1. Try using sesame seeds with the poppy seeds.
2. Try adding walnuts for that extra crunch.
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