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.
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| Fresh from the oven |
Aunt Crystal's Scones
(adapted from
Jenny Sanders' Cooked Oatmeal Scones)
Ingredients:
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
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| Ready to go into the oven |
Directions:
- Preheat oven to 350° F
- Mix butter into slightly cooled oatmeal
- Sprinkle cloves and cinnamon over oatmeal and mix thoroughly
- Add milk, half at a time, and incorporate well
- Mix flour, baking powder, and salt
- Add flour mixture to oatmeal mixture
- Turn dough onto floured surface and lightly knead in raisins
- Form dough into a disk approximately one inch thick
- Cut disk into 8-10 wedges
- Place wedges onto a buttered and floured baking sheet
- 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.
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| This is one of the "little" scones! |