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When these scones will come out of the oven, they won’t last very long. With a mere 10 minutes of prepping and 15 minutes of baking, you’ll come out looking like a pro!
Prep time: 10 minutes
Bake time: 12 to 15 minutes
Makes: 8 to 10 scones
2 cups unbleached, all-purpose flour
1-1/4 cups uncooked, old-fashioned, whole oats
1 tablespoon baking powder
1 teaspoon cream of tartar (can be substituted with 1 teaspoon freshly-squeezed lemon juice)
1/2 teaspoon salt
1/3 cup unbleached, granulated sugar
1/3 cup milk (whole or low-fat)
1 large egg
1/2 cup butter, melted (measure first, then melt in saucepot on low heat or in microwave)
1/2 cup safflower or sunflower oil
1/2 cup of raisins, currants or chocolate chips
1. Preheat oven to 425°F.
2. In a one-quart mixing bowl, combine the flour, oats, baking powder, cream of tartar and salt; set aside.
3. In a four-quart mixing bowl, mix together the sugar, milk and egg.
4. On low speed, stir in the melted butter or the oil.
5. Using a wooden spoon, stir in the raisins, currants or chocolate chips, followed by the flour mixture.
6. Mix until a dough forms.
7. Gather the dough into a ball and transfer it to the center of a parchment-lined 18 X 12-inch baking sheet.
8. Pat down the dough to form an 8-inch circle.
9. Using a sharp knife, cut into 8 to 10 wedges.
10. Place baking sheet on a rack positioned in center of oven and bake 12 minutes.
11. After 12 minutes, if top of scones is soft, bake for an additional 3 minutes or until edges and bottoms are light golden brown.
12. Serve warm with your favorite fruit preserves and/or honey.
Text & Photograph ©2022 Nancy DeLucia Real