I just finished reading The Last Dragonslayer by my favorite author, Jasper Fforde. All of his books are very British, and usually mention lots of tea drinking. I suppose it rubbed off on me, because this morning I woke up craving some scones. I altered a recipe I had to make it a bit more healthy by adding in oatmeal. I ate my scones with coffee instead of tea, but maybe later on today I'll make a nice little tea spread. Here is my recipe for oat scones:
1 cup flour
1 cup instant oatmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 egg
1/2 cup milk
Preheat oven to 400 degrees F. Mix together the dry ingredients. Cut in the butter until the mixture is crumbly. (I couldn't find my pastry blender, so I just used my food processor). Add in the egg and milk and mix it well. The dough will be sticky. Flour your workspace and the top of the dough and knead the dough for a minute or two. Press out to 1/2 inch thickness and cut into triangles. I made 8 rather big triangles. Bake for 15-18 minutes. I'm really good at burning baked goods so I used a silpat on my cookie sheet, so I had to bake them for 18 minutes; a plain cookie sheet will probably take closer to 15 minutes. Let cool slightly before enjoying. My scones pictured here are slathered with lemon curd.
1 cup flour
1 cup instant oatmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 egg
1/2 cup milk
Preheat oven to 400 degrees F. Mix together the dry ingredients. Cut in the butter until the mixture is crumbly. (I couldn't find my pastry blender, so I just used my food processor). Add in the egg and milk and mix it well. The dough will be sticky. Flour your workspace and the top of the dough and knead the dough for a minute or two. Press out to 1/2 inch thickness and cut into triangles. I made 8 rather big triangles. Bake for 15-18 minutes. I'm really good at burning baked goods so I used a silpat on my cookie sheet, so I had to bake them for 18 minutes; a plain cookie sheet will probably take closer to 15 minutes. Let cool slightly before enjoying. My scones pictured here are slathered with lemon curd.
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