Breakfast
4 c. flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. butter
3 c. rolled oats
1 c. dried goodies
2 c. buttermilk
1. Preheat oven to 400F. Find a cookie sheet (two for whole recipe).
2. Mix all the dry ingredients together.
3. Cut in the butter until it is the consistancy of bread crumbs, or you get tired of cutting it in. (Can also use a food processor on low).
4. Stir in liquid until the ingredients are even moistened.
5. For whole recipe, divide into 4 balls and press them into 1/2" think cirlces on the cookie sheets.
6. With a large knife, cut the circle into 5 or 6 wedges, but don't move them.
7. Bake for 18-23 minutes, until the scones are golden brown.
8. Separate them along the pre-cut lines. If the dough looks wet still, put them back in the ovenfor a few more minutes.
9. Serve with lemon curd, jam, or plain,and Enjoy!
1/12 of a cup = 4 tsp
For pumpkin scones:
- replace half the buttermilk with pumpkin/squash puree
- add 1/2 tsp each ginger, cinnamon and nutmeg for every 2 c. flour (can also add cloves)
- add 1 tsp. vanilla for every 2 c. flour
- add 1-2 T. for every 2 c. flour
- use candied ginger for the "dried goodie"