Last night while Bill worked in the back yard, I made one of my favorite breakfast treats - - - Scones. This form of 'quick bread' is really just a 'cousin' to the Southern Biscuit we love so dearly here in the Sooner State -- made the same way, just sweeter and usually filled with dried fruit. This batch was made to be re-heated each morning for my breakfast - to enjoy along with some Peach Butter that I picked up at the Kansas City Farmer's Market. A very nice way to start the day !
Oatmeal-Spice Scones
1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
3 teaspoons baking powder
1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
3 teaspoons baking powder
1 - 1/2 tsp Pumpkin Pie Spice (or ground cinnamon)
1/2 teaspoon salt
1/2 cup dried currants or raisins
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
1/2 teaspoon salt
1/2 cup dried currants or raisins
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
3 Tbsp molasses
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. In a large bowl, mix together all dry ingredients and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in milk, melted butter, and molasses - mix well. Pour liquid mixture into the dry ingredients, and mix to create a soft dough. On a floured surface, pat dough into two 1/2 inch thick circles. Carefully transfer to the prepared baking sheet. With a knife, score 4-6 wedges into each circle of dough.
Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm. Any remaining scones can be packaged in zip-lock bags and frozen. Reheat in microwave for 30 seconds on 50% power. Great for quick breakfast or coffee breaks at work.
Nutrition Info (per serving)
Calories 165 (37% from fat) Protein 3.6g Fat 6.9g (sat 3.9g) Carbohydrate 22.8g Fiber 1.7g Cholesterol 29mg Iron 1mg Sodium 261mg Calcium 88mg
