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Raspberry Lemon Scones


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  • 1 1/2 cups uncooked oats
  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1 Tbs. baking powder
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 2 Tbs. vegetable oil
  • 1 tsp. vanilla
  • 1 tsp. grated lemon peel
  • 1 cup fresh or frozen raspberries
  • 1 Tbs. sugar


Servings 12


Step 1

preheat to 400
line muffin pan with paper cups or coat with spray
in lrg. bowl combine first 5 ingredients
in separate bowl beat together buttermilk, oil, vanilla, and lemon peel
make well in dry ingredients and add liquid mix
mix until just moistened
fold in raspberries
fill muffin cups 3/4 full
sprinkle pinch sugar over each and pat lightly
bake 20-25 min. until golden brown
let stand 5 min.
remove and serve


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