Tuesday, January 13, 2004

Scottish Oat Scones Recipe


Sometimes you're just not hungry enough for dinner. But you might be a little hungry. So what do you do? I suggest tea. Like the the kind you have in jolly old England with milk and sugar served with a scone slathered with jam. If you need something savory, then add a little sandwich, cream cheese and cucumber on wheat is nice. Make sure the bread is sliced thin, it should be tasty, but by no means gut-busting. If you're still hungry, have another.

As I have mentioned before scones are good because they are made with butter. The most traditional type of scone is an oat scone. There's just something decadently good about oats and butter. Like having a bowl of oatmeal with just a little pat of butter on top, it's just the right pairing. Oat scones are buttery and the oats give them both a nice texture and flavor. My favorite oat scone recipe I got out of a magazine ages ago; it has ingredients everyone has on hand, takes only 12 minutes to bake and less than that to prepare. A good thing to make on rainy days or when you don't feel like making, let alone eating dinner. Don't let the amount of butter deter you from making these, it's what makes them so delicious! Besides, oats are good for you, right?

Scottish Oat Scones

Makes 8-10 big scones

Ingredients

1 1/2 cups flour
1 1/4 cups old fashioned oatmeal
1/4 cup sugar
1 T baking powder
1 t cream of tartar
1/4 t salt
2/3 cup melted unsalted butter, cooled (measure after melting)
1/3 cup milk, lowfat is fine
1 egg
1/2 cup raisins or dried cranberries-optional

Instructions

Preheat oven to 450 degrees. Combine first six ingredients, in a large bowl. Beat together the egg milk and butter in another bowl. Add to the dry ingredients and stir. Mix in raisins. The dough will be VERY sticky. Turn out onto a floured board and shape into a 3/4 inch thick circle. Cut into 8-10 wedges, depending upon how generous you are feeling. Transfer to a greased or silpat lined baking sheet. Bake 12 minutes or until light brown, then cool slightly on and serve. These are good cool and even better warm. They can be prepared a day or two ahead.

Enjoy!