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Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 18 scones


• unsalted butter for greasing pans
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons oil
• 1/2 cup buttermilk


Butter a Dutch oven or two baking sheets.

Combine flour, baking powder, baking soda, sugar, salt, and cinnamon in a large bowl. Stir in oil and buttermilk with a fork until mixture clings to itself. Knead dough gently for 3 minutes.

Divide dough into three parts. Roll out each part to 1/2 inch thick. Cut into six wedges or use a small glass or cutter to cut into 2-inch rounds. Place in Dutch oven or on baking sheets.

Bake in a Dutch oven for 10 to 15 minutes, or in 450°F conventional oven for 10 to 15 minutes. Serve hot.


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