Wednesday, January 16, 2013

Aunt Crystal's Scones

I had cooked oatmeal with butter and about a half-teaspoon of cloves instead of cinnamon as planned (don't ask). We didn't want to eat clove oatmeal, so I set out to find a recipe to salvage the bleary-eyed concoction. I came across this recipe for cooked oatmeal scones by Jenny Sanders and thought it'd be a good foundation for the morning's experiment. I'm happy to report that the experiment seems to have been a success, and I have a new recipe for lovely, hearty scones.

Fresh from the oven
Aunt Crystal's Scones
(adapted from Jenny Sanders' Cooked Oatmeal Scones)

2 cups cooked oatmeal (3 servings' worth per package instructions)
1/4 cup butter
1/4 cup honey
1 1/3 cup milk (divided)
3 1/2 cups whole wheat flour
2 tablespoons and 2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup raisins

Ready to go into the oven

  1. Preheat oven to 350° F
  2. Mix butter into slightly cooled oatmeal
  3. Sprinkle cloves and cinnamon over oatmeal and mix thoroughly
  4. Add milk, half at a time, and incorporate well
  5. Mix flour, baking powder, and salt
  6. Add flour mixture to oatmeal mixture
  7. Turn dough onto floured surface and lightly knead in raisins
  8. Form dough into a disk approximately one inch thick
  9. Cut disk into 8-10 wedges
  10. Place wedges onto a buttered and floured baking sheet
  11. Bake 15 minutes until toothpick inserted in center of a wedge comes out clean

Cool according to preference:
- on wire rack for crusty top and bottom
- on pan for crusty top and soft bottom
- on pan with clean tea towel over scones for soft top and bottom

Warning: These are not your dainty party scones for low tea. These are hearty and filling - good for breakfast, elevenses, or high tea.

This is one of the "little" scones!

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