To keep my sanity during these stressful times, my baking marathon continues. For me, baking is not only relaxing, it gives me something to focus on, fuels my creativity, as well as provides a really yummy end product (well, most of the time). Even if it doesn’t look good, most bakes taste good and that’s really all that matters.
I found this recipe (originally from the Quaker Oats company) as I was cleaning out old cookbooks. It looked quick and easy, perfect for today’s rainy day … and perfect to go along with a hot steamy cuppa and a good book. Give it a try, you won’t be disappointed.
Bake at 425° for 20 to 30 minutes. Makes 8 to 10 scones (or more, depending upon the size)
2 cups all purpose flour
1 cup oatmeal (any type will do)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter, cubed
3/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
Topping – optional
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
2 tablespoons sugar
3/4 cup powdered sugar
1 to 2 tablespoons orange juice
First, line up all your ingredients. Don’t be one of those bakers who goes looking for things as you go along. If you have everything in front of you, you’re less apt to make a mistake and forget something. Then, preheat your oven and prepare your pan. Most ovens take 20 minutes or more to heat up thoroughly. A $5.00 oven thermometer is a great investment and saves a lot of baking disasters.
You don’t need any special equipment to make these, but I did use my food processor. Nothing is quicker than a food processor … as long as you know how and when to use it. The “pulse” button is all you need for these!
In a large bowl (or food processor) add the dry ingredients. Mix well or pulse two or three times. Cut the icy cold butter into cubes and add it to the dry ingredients until it resembles fine crumbs. Again, if using a food processor, PULSE 10 or 12 times … no more!
In a small bowl mix together the egg, milk and vanilla. Then add this wet mixture to the dry mixture. Stir it in with a fork or PULSE a few times just to combine everything.
Turn the mixture out onto a floured board. Knead a few times to bring it together. Do not overwork the dough or your scones will be tough and won’t rise properly.
Form the dough into a round and with a rolling pin, gently roll until you have about 3/4″ thickness. Cut the dough into triangles (or you can use a cutter to cut out shapes). Place the triangles onto a parchment lined baking tray.
In another small bowl, mix the chopped nuts, sugar and cinnamon. Sprinkle over the scones, pressing down lightly to fix them onto the scones. This is completely optional.
Bake the scones in a preheated 425° oven for 25-30 minutes (if smaller scones are made, you may need to reduce the baking time. When they have baked through and are browned, remove them and place them on a wire rack to cool.
Combine the powdered sugar and orange juice and just drizzle over the top of the scones. Then be prepared to watch them disappear.
Be sure to put the kettle on and enjoy this easy-to-make, delicious treat …