After that last post: Lemon and Poppy Seed Scones with Lemon Icing, guess who was craving scones?! So let there be scones!!! I decided to post the more “traditional” version of the lemon scone as a tribute to our scone-addiction!
If you are interested in a more “Traditional” Scone…no icing, just simple, here is my version of the “Breakfast Scone” inspired by the cookbook from my past – More Choices: Eat Well, Live Well – which now I know IS my sisters cookbook that her boyfriend (now husband of 10 years) at the time bought from a door-to-door salesman! Too funny – so random!
MY “BREAKFAST SCONE”
Prep Time: 15 minutes
Cooking Time: 15 minutes
Makes 12 Scones
For scones, you’ll need:
1-1/2 C unbleached flour
3 tbsp brown sugar
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1-1/3 C quick oats
1/2 C vegetable oil
1/2 tsp vanilla extract
1/2 C dried cranberries or chocolate chips (can use any dried fruit of your choice!)
1/2 C almond milk OR soy milk OR low fat milk
2 tbsp additional milk of choice
1. Preheat oven to 375°F. Line a baking sheet with parchment paper or Silpat or coat with nonstick cooking spray.
2. Sift flour, cream of tartar, baking soda and salt into a mixing bowl. Mix quick oats and brown sugar into the sifted dry ingredients.
3. Pour oil and vanilla extract into dry ingredients and toss with a fork until mixture resembles coarse crumbs. Stir in dried cranberries or chocolate chips. Add 1/2 cup milk and stir to combine. Knead a few times to combine the ingredients, but be careful not to over knead or the dough will have a tough, chewy texture.
4. Work on a well-floured surface and with well-floured hands, pat the dough into a circle about 1/2 inch thick. With a knife cut dough into 12 equal triangles.
5. Place the scones on the baking sheet. Brush the tops of the scones with the remaining 2 tablespoons of milk. Bake for 12 to 15 minutes, or until golden. Transfer the scones to a wire rack to cool or enjoy them warm!
Adapted from: More Choices: Eat Well, Live Well