While growing up, Sundays were the “special food” days. Pancakes or waffles for breakfast and a “dress-up” dinner, either at home or at my grandparents’ house. I make these scones often as Sunday breakfast treats. And of course, I can’t help myself, I play with the ingredients, adding nuts, substituting different dried fruits for the raisins—or even cinnamon or chocolate chips. One of Alexa’s favorite treats in Ms. Longshot are these scones.
Alexa’s Favorite Scones
- 2 tablespoons butter
- 1 1/4 cups rolled oats
- 3/4 cups all-purpose flour
- 3/4 cups whole-wheat flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins, or dried fruit of choice
- 1 egg, lightly beaten
- 1/2 cup yogurt
- 2 tablespoon walnut oil, or any light oil
- Preheat oven to 425°F. Melt butter in microwave.
- In a large bowl, stir together the oats, flours, sugar, baking powder, baking soda and salt. Stir in raisins and make a well in the center of the dry ingredients.
- Combined the melted butter, egg, yogurt and oil and add to the dry ingredients, stirring until just moistened.
- Turn out onto a lightly floured surface and gently knead several times to form a ball. Pat the ball into an 8-inch circle and cut into 8 wedges.
- Place the wedges on a lightly oiled baking sheet. If you’re feeling fancy, brush some yogurt on top of the scones and sprinkle with raw sugar or nuts. Bake for 12-15 minutes, or until firm to the touch. Transfer to rack and cool slightly. Serve warm.
From Ms. Longshot
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