Now, Starbucks has great scones, but it was pretty late in the day and I didn't want to drive out with my mouth watering only to discover they'd run out. Or that they wouldn't have cinnamon (the one out here hasn't had cinnamon available the last few times I've been there).
Couple that "scone desire" with a friend's Facebook status announcing that she'd just made spice cake with cream cheese frosting to beat back the blues from the yucky, cold, rainy weather, and I was pushed to my limits. I needed a scone and I needed it now.
My first White House Chef book, State of the Onion, has a really fabulous recipe for Honey Almond Scones. I love that recipe so much and I've made it a bunch of times, always to great review (even from some in my family who don't even care for scones). But I didn't have everything I needed for that recipe, so I turned to my second favorite: an adaptation from The Joy of Cooking.
That recipe needed a little "oomph" I thought. And it needed less salt, so I omitted it. Below is the recipe I came up with after a little experimentation. I ate these straight, but I would bet that a little icing (powdered sugar and milk) would have been a wonderful addition and given them a teeny bit more sweet.
Oatmeal Raisin Scones
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp baking powder
1 1/4 cups old-fashioned oatmeal
3/4 cup raisins
1 1/2 sticks warm melted butter
1/3 cup milk
Preheat oven to 450 degrees.
Mix dry ingredients, then add the oatmeal and raisins. You may need to use your fingers to separate the raisins so they don't clump. In another bowl, mix the egg, melted butter and milk, then add the liquid mixture to the dry until it's all nice and moist.
Transfer the dough to a floured cutting board, and form it into a circle that's about 3/4 of an inch thick (give or take). Once it's set, slice into 8 or 12 wedges. The Joy of Cooking book suggests that if the dough is too sticky you wait a minute or two. This was great advice! Worked for me. I sliced my dough into 8ths. Should have done 12ths. My scones were huge! It didn't really matter because I wasn't making these for company, just for myself. But for future reference, smaller is better.
Carefully place wedges on ungreased cookie sheet and bake for 10 - 14 minutes. When they start to turn a little bit brown, they're done.
By the way, I took Cleo's suggestion from a couple of weeks back and invested in an oven thermometer. Turns out my oven is pretty accurate, although when I get the "beep, beep, beep" to tell me it's pre-heated, it's not. I need to wait a bit longer for my oven to get to the desired temperature, but once it's there, it's stable. Good to know.
In any case - if you ever just need to beat the bad-weather blues this is a nice, simple recipe and if you're like me, you have all these ingredients in your house all the time.
And... future pics may feature other dishes. Because I had so much fun estate sale shopping this weekend, I want to share my "find" with you. Check out my personal blog - here - for my adventure with Rooster Dishes.
Don't forget GRACE UNDER PRESSURE comes out June 1st. I'm so excited!
And while we're here...
Avery is offering FREE BOOKMARKS on her website. Click this FREE BOOKMARK link to send me your information.
Her "fan club" contest just ended on May 15 (winner to be announced on the website and in the newsletter soon). Learn about upcoming contests on the Avery Aames website and check out the "fun stuff."