Not a staple at our house, but once in awhile:

Cranberry Orange Scones
1 1/2 cups flour
1 cup oatmeal
2 tablespoons sugar
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup or more heavy cream
1 egg, lightly beaten
1 cup sweetened dried cranberries
2 teaspoons grated orange zest
Sugar for sprinkling

Preheat oven to 425 degrees. Grease a cookie sheet. In a mixing bowl, combine flour, oatmeal, sugar, baking powder, and salt. Cut in the butter to size of small peas. Add egg and cream, using enough cream to make the dough come together, mixing just until moistened. Fold in the cranberries and orange zest. Turn the dough onto to a lightly floured surface and gather into a ball. Pat into a circle 3/4 inch thick. Cut into 8 wedges and place on a cookie sheet. Sprinkle with sugar. Bake 12 minutes, or until golden brown.

These are very rich, like biscuits, with a touch of wholesomeness from the oatmeal.

Oatmeal Scones

1 1/4 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt (or 1/4 teaspoon table salt)
1/4 cup sugar
1/4 cup butter
1/4 cup shortening
1 cup oatmeal, uncooked
1/3 cup raisins (or dried cranberries)
1/3 cup buttermilk
Melted butter

In a medium bowl, thoroughly mix together flour, baking powder, baking soda, salt and sugar. Then work in butter and shortening with a pastry cutter or two knives until the dough has the texture of oatmeal. Stir in oats (rolled or uncooked imported oatmeal flakes) and raisins. Add buttermilk, mixing just enough to moisten the dry ingredients. Turn out onto floured work surface and knead lightly. Roll or pat the dough out into circle about 7 inches in diameter. Cut into 8 equal size wedges. Place on an ungreased baking sheet and brush the tops with melted butter. Bake in a preheated 375 degree oven for 15 to 20 minutes, until starting to brown.

Maybe try a sprinkle of cinnamon-sugar on the top.

Might be good cut into biscuit shapes.


Use up that Crisco:

Cheese and Herb Scones

4 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp dried basil
1/4 tsp dried thyme leaves
1/4 tsp cayenne
2/3 cup Crisco
1 cup shredded Cheddar
1 1/2 cups milk
1 tbsp Dijon mustard

Heat oven to 425 degrees, and grease a large baking sheet. Combine the dry ingredients and cut in the shortening. Stir in 3/4 cup cheese. Add milk and mustard and mix to a soft dough. Knead gently 5 or 6 times. Divide in half and make two rounds, cut into 4 wedges each. Place 1 inch apart on baking sheet and poke the tops with a fork. Brush with water and sprinkle with remaining cheese. Bake 15 to 18 minutes or until golden brown.

Out of the oven, try brushing with garlic butter.