It's been pouring all night long and I'm ready to bake some scones. This recipe was originally inspired by Ellen who said her inspiration was the Pentimento restaurant that used to be in Cambridge many years ago. The scones are mixed by hand in a bowl and dropped onto a cookie sheet making them an easy breakfast treat. Because of the oats and whole wheat flour they are more satisfying than a muffin.
1/3 cup milk (lowfat is fine)
1/2 cup plain yogurt
10 T. melted butter
1 egg
1-1/2 cups white flour
1 cup wholewheat flour
1/2 cup sugar
2 T. baking powder
1 t. salt
3 cups quick cooking oats
1 peach, roughly chopped
1 cup blueberries
3-5 strawberries, finely chopped
Preheat oven to 400 degrees. Whisk together the 1st four wet ingredients until thoroughly blended. In another bowl sift together the dry ingredients (or if you can just sift it right into the bowl of wet stuff). Pour the oat combination into the wet ingredients and blend with a wooden spoon. The batter will be very stiff. Once it's almost combined you can add the fruit, stirring or cutting it in in a slicing motion with the side of the spoon. Scoop out 12 equal handfuls and place on sheet. Bake for 10 minutes and keep checking until scones are slightly golden and a little browned. Cool on a wire rack. Best eaten same day.
Almost any variation of fruits work: banana/pecan, date/walnut, apple/date or anything that's in season.
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