Tuesday, April 17, 2012
Recipe: Oatmeal Scones
Why do people think scones are so intimidating to make? You see them in fancy coffee shops. You drool over them at the bakery. They look fancy, they cost a pretty penny, and they make you feel just a little bit spoiled. But why? Be intimidated no more, people, because I'm here to spill the big secret behind these beauties... they are incredibly easy (and dare I say cheap) to make.
Don't believe me? Read on.
3/4 cup whole wheat flour (*See note)
3/4 cup bread flour or all purpose flour (*See note)
1/4 cup sugar
1 cup uncooked rolled oats
4 t. baking powder
1/2 t. salt
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk (any kind -regular, rice, soy, etc- works fine)
3/4 cup raisins
Extra sugar for topping
1. Preheat oven to 425F. Either lightly grease a baking pan or (my preference) use parchment paper. In a medium size bowl, mix flours, sugar, oats, baking powder, salt, raisins and cinnamon (I didn't put a measurement on the cinnamon... I suggest start with a 1/2 tablespoon and adjust to your tastes). Mix in beaten egg, melted butter and milk. Mix well.
2. Dump dough out onto greased or parchment covered baking pan. Use your spoon to flatten out into a disk as best as you can. You can also wet your fingers and press it lightly out into a disk until it is about 1 inch thick. Score the surface into 8 wedges. Sprinkle extra sugar and cinnamon on top.
3. Bake 15 minutes until browned on top. Cut into wedges and serve.
*NOTE: Experiment with different types of flour you may have. You can use all purpose flour for all of it, or use more whole wheat, etc., as long as it adds up to be the same amount.
I used cinnamon and raisins here, but the options are endless! Instead, try dried cranberries and almonds, or even chocolate chips. I tend to use whatever we have on hand and have not been disappointed yet.