After a long run of pancakes on Sunday mornings, we're starting to try some new dishes. A few weeks ago, I experimented with French toast. Today, I made Oatmeal and Cranberry Scones. When we were in Iowa a few weeks ago, a friend made us this recipe for breakfast. The kids and Nate and I fell head over heels for these scones. Thanks to some major modifications by Matty J. (said friend), the scones are dynamite!
Oatmeal and Cranberry Scones
(adapted significantly from Epicurious)
1/2 cup craisins
2 tbsp. Triple Sec or Citronage
1 1/2 cups whole wheat flour
1 1/4 cups oatmeal
1/4 cup cane sugar
1 tbsp. baking powder
1 tsp. cream of tartar
1/5 tsp. salt
1/4 cup melted butter
1/4 cup applesauce
1/3 cup milk
1 egg, whipped
The night before, cut the craisins in half and soak them in the liquor. Drain the excess liquor before adding to the scones.
Pre-heat the oven to 400 degrees. Mix all of the dry ingredients. Mix the wet ingredients in a separate bowl. Combine the wet and dry ingredients and then fold in the craisins. Shape dough into a ball and place on a small piece of waxed paper. Pat into a large circle. Cut into 12 pieces with a sharp knife and sprinkle top with sugar. Transfer to a cookie sheet and bake for 12-14 minutes.
We paired the scones with freshly juiced apples, oranges, carrots, grapefruit and ginger, locally made sausages and fried eggs. Benny has declared himself the scone monster and insists that he will eat any scone that crosses his path. He's not kidding either.