Breakfast Scones: Difference between revisions
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|Source=''Baking with the St. Paul Bread Club'' (pg 142) | |Source=''Baking with the St. Paul Bread Club'' (pg 142) | ||
|Rating=Yummy | |Rating={{Yummy}} | ||
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=== Ingredients === | === Ingredients === | ||
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[[Category:Scones]] | [[Category:Scones]] | ||
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Latest revision as of 17:42, 16 February 2025
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 15 min |
| Source | Baking with the St. Paul Bread Club (pg 142) |
| Yield / serves | 8 servings |
| Rating | Yummy! |
Ingredients
- 1 1/4 c all-purpose flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/4 c dark brown sugar, packed
- 4 T unsalted butter
- 1/4 c vegetable shortening
- 1 c old-fashioned oatmeal
- 2/3 c dried plums, snipped into small pieces[1]
- 1/3 c buttermilk
Preparation
Preheat oven to 375° F.
In a medium bowl mix flour, baking powder, soda, salt, and brown sugar. With a pastry cutter or two knives, cut in butter and shortening until well distributed in small pieces. Stir in oatmeal and dried plums. Add buttermilk, mixing just until moistened. Knead inside bowl for 5 or 6 turns, place on ungreased baking sheet, and then pat into a 7-inch circle. Cut into 8 wedges, and then gently move them slightly apart, leaving about 1 inch between each wedge.
Bake for 15 minutes and serve warm.
Notes
- ↑ Any other dried fruit may be substituted for the dried plums. I especially like dried apricots.
