A Generous Table

Oatmeal Scone

When life breaks your furnace and it’s cold, bake something!  At least that’s what I’ve been doing…

I was looking through a copy of the Joy Of Cooking for inspiration  – I wanted something fast, easy and perfect for my breakfast the next morning.  I was tired after a long day of work (until 9:30pm), had to be back at 9:30 the following morning, so I  needed something requiring minimal effort.  This recipe is one I would have normally skipped over, as I don’t particularly like American style scones, but it was worth a shot!  They turned out toasty, nutty and a little sweet – I liked them so much, I made them again!  (Yes, I froze the leftover ones.  Did you even need to ask?)

OATMEAL SCONES

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar (I used raw sugar – brown sugar would also be nice!)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cup rolled oats (old fashioned or quick cooking)
• 1/2 cup dried currants, or other dried fruit
• 1 large egg
• 10 Tablespoons butter (1 1/4 sticks)
• 1/3 cup milk
• Sugar, for sprinkling on top ( I used Sugar in the Raw for big crystals)

Preheat the oven to 450F.   Melt the butter  (I melt it in a stainless bowl in the preheating oven – just remember to use oven mitts to get the bowl out & when pouring)  Meanwhile, get out a large baking sheet and set within easy reach (but not on the stove to heat up – the sheet needs to be room temp or colder).  Lightly flour your work surface to prepare for the dough.  The faster scones and biscuits get into the oven after mixing, the better they turn out!  Whisk together the dry ingredients (flour through oats).  When they are mixed, stir in the dried fruit.  In a separate bowl, mix together the milk and egg, then stir in the melted butter.  Pour the liquid into the dry ingredients, and stir just until moistened.  The dough will be sticky.  Transfer the dough to the lightly floured work surface, and pat into a 3/4″ round or square.  Either cut the round into 8 wedges, or the square into 9 smaller squares.  Place cut scones onto baking sheet at least 1/2″ apart.  If the dough seems too sticky to move, wait one minute for the oats to absorb more moisture – do not add more flour!  Sprinkle the tops of the scones with sugar and place the tray in the oven.  Bake 10-12 minutes, or until lightly browned and firm to the touch.  Makes about 8 large scones.  These freeze beautifully and take just a few minutes to thaw at room temperature.  (Recipe adapted from The Joy of Cooking)