Tuesday, May 21, 2013

Favorite Scone Recipe

OAT SCONES

1 cup rolled oats, plus extra for baking sheet and to sprinkle on top
1 1/2 cups whole wheat or all-purpose flour
3 Tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
7 Tablespoons cold butter, cut into small pieces
1 egg
1/2 cup plus 2 Tablespoons milk or cream
1/2 teaspoon vanilla
3/4 cup raisins

Preheat oven to 425 F.  Mix dry ingredients together, then cut in the butter with a pastry blender or two knives until coarse crumbs are formed.  Beat the egg with the milk and vanilla and stir it into the dough just until the dry ingredients are moistened. Fold in the raisins.  Scatter some oats over a parchment covered or buttered baking sheet and turn dough out on top of them.  Pat the dough into a circle about 1/2 inch thick, then cut into eight wedges. Sprinkle more oats on top if desired.  Bake until nicely browned, 15 to 18 minutes.  Serve warm.

(This is what the dough looks like before baking.)

Delicious served with a dollop of whip cream or mascarpone!