Whatever Scones

Myrna Matulevich, MT

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Makes:  scones	8	16	24	32	40	48
Ingredients:
Flour	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Oats	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Baking powder	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Baking soda	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Ginger	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Butter or margarine	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
On Hand:
Whatever… fresh, frozen or dried fruit*	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Buttermilk	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Sugar to sprinkle on each

*= use raisins, currants, dried cranberries, chopped dried apricots, blueberries, chopped strawberries with bits of cream cheese, frozen berries, chopped rhubarb… whatever you have on hand!

Assembly Directions:

In a bowl, combine the flour, oats, sugar, baking powder, baking soda, salt and ginger.  Cut in the butter until mixture is crumbly.

Freezing Directions:

Put mixture in a one-quart freezer bag.  Seal, label and freeze.

Serving Directions:

Remove mixture from freezer and allow to thaw overnight in the refrigerator, or thaw for 30 minutes on the counter.  Dump mixture into a bowl and add the berries and buttermilk.  Stir to mix, until dough comes together.  (Dough will be slightly dry, but it will come together.)  Dump dough onto a non-stick cookie sheet and pat into a circle about two inches thick.  Sprinkle a spoonful of sugar over top of the dough… how much or how little based on your personal taste.  Cut dough in half, and separate each half by about 3/4”, so they aren’t touching along the cut edge.  Cut each half in half, again separating the pieces.  Cut each fourth in half, again separating the pieces.  So you now have 8 separated pieces on the cookie sheet.  Bake at 400 degrees for 15 minutes or until done.  Serve warm.

Option:

For a quicker breakfast or snack, pre-bake the scones and allow them to cool.  Put each scone in a fold-top sandwich bag.  Put all the wrapped scones in a freezer bag.  Seal, label and freeze.  To serve, remove the desired number of serving from the freezer.  Thaw and heat in the microwave.  Serve warm.

Tammy’s Comments:

Myrna says these are quick and easy enough to make fresh in the morning, and they’re easier to clean up than muffins.  I agree with her!  The texture of this recipe is more like a biscuit than a muffin.  Use the 1/2 C. of fruit as a starting point… we like lots of fruit in ours, so I used closer to 1 C. of fruit.  My family loves chocolate chip muffins, so I tried a batch of chocolate chip scones.  I substituted cinnamon for the ginger, and used mini-chocolate chips instead of the fruit.  They were also very good!  But 1/2 C. of mini-chips was plenty.  Use your imagination and your family’s favorites to make up your own “whatever” flavor!

Nutritional Info: Whatever Scones

Nutritional analysis based on 8 servings and 1/2 cup raisins.

Per Serving: 272 Calories; 7g Fat (24.4% calories from fat); 7g Protein; 46g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 393mg Sodium.

Exchanges: 2 Grain (Starch); 1/2 Fruit; 1-1/2 Fat; 1/2 Other Carbohydrates.

<<<<<<< Go to the July 2004 Newsletter

 

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This site developed and maintained by Nexis Technical Services, Inc.