After several mornings of eggs and toast I thought it was time for a change, and whipped these up for us. My Mom is a real scone fan, but had never made these and could not say enough good things about them. My stepdad George also enjoyed them. Looking for a healthy, filling breakfast to break up your usual routine? These fit the bill nicely. They are chewy with the rolled oats, and could easily handle variations in the dried fruit addition. As they are quite hearty with there being more oats than flour you may feel like you are eating healthier than other types of scones would warrant. The recipe calls for currants, but I used a mixture of currants and raisins. I think they would be even better with dried cranberries. Some lemon rind would add a nice freshness too. I'll try this and let you know how they turn out.
These scones are easy to make and they are super as a last minute breakfast. These are also the first scones I've ever made. I always have fallen back on muffins as I felt I could make them healthier, but these are loaded with oats so really they are just as healthy as many muffins.
Here's the basic recipe, from Muffins and More (Company's Coming)
Ingredients:
- 1 1/2 cups (350 ml) all-purpose flour
- 2 cups (450 ml) rolled oats
- 1/4 cup (50 ml) granulated sugar
- 4 tsp (20 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) currants (and/or raisins or dried cranberries)
- 1 egg, beaten
- 1/2 cup (125 ml) butter, melted
- 1/3 cup (75 ml) milk
- granulated sugar to sprinkle
Other ingredients ideas:
- dried cranberries
- lemon rind
- orange rind
- finely chopped apple
Method:
Mix the first 6 ingredients in a large bowl. Make a well in the center.
In another bowl beat the egg until frothy. Mix in melted butter and milk. Pour into well. Stir the mixture to make a soft dough. Shape into two circles about 6 inches (15 cm) across. Transfer to a greased or parchment paper covered baking sheet. Score the top of each circle to make approximately 8 triangular wedges. Sprinkle with sugar.
Bake in 425⁰ F (220⁰ C) oven for 15 minutes, until risen and browned. I needed to add some time on to get the desired brown tone. Slice or split, and spread with butter or your favourite topping. Jam, marmalade, honey or cheese are all good toppings.
A cranberry and lemon rind variation to come soon! I'd also like to try these with a more savoury twist - perhaps with a spice or two added and a bit of cheese or onion, something similar to the buttermilk soda bread I made awhile back. I'll let you know how it goes. For the next few posts I'm going to feature some healthy, cleansing soups to start off the New Year after too much sitting and eating (for me anyway). Happy New Year to everyone who visits me here.
