Made scones for breakfast today. It's not like the british scones I grew up loving, but more similar to the scones found at local coffeeshops, although not as sweet. I had found this recipe on the web, and made variations. Preheat the oven to 425. Grease baking sheet. Mix 1 1/3 c wheat flour, 2 c quick oats, 3/4 c brown sugar, 1/2 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 c raisins in a large bowl. Make a well in the center and add 1 beaten egg, 1 stick butter (melted), and 2/3 c milk. Using hands, quickly mix the ingredients together till it forms a soft dough. Divide dough to into two. Roll both dough to thickness of 1/2 inch. Score wedges on each dough. Bake for 15 mins. Serve immediately with your favorite jam/jelly and clotted cream (or use mascarpone or whipped cream).
Monday, October 02, 2006
Easy Scones
Made scones for breakfast today. It's not like the british scones I grew up loving, but more similar to the scones found at local coffeeshops, although not as sweet. I had found this recipe on the web, and made variations. Preheat the oven to 425. Grease baking sheet. Mix 1 1/3 c wheat flour, 2 c quick oats, 3/4 c brown sugar, 1/2 tsp baking soda, 1 tsp cream of tartar, 1/2 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 c raisins in a large bowl. Make a well in the center and add 1 beaten egg, 1 stick butter (melted), and 2/3 c milk. Using hands, quickly mix the ingredients together till it forms a soft dough. Divide dough to into two. Roll both dough to thickness of 1/2 inch. Score wedges on each dough. Bake for 15 mins. Serve immediately with your favorite jam/jelly and clotted cream (or use mascarpone or whipped cream).
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1 comment:
Healthy and dry, but great with coffee!
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