Breads & Breakfast
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Recipes: |
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Servings: |
8 |
16 |
24 |
32 |
40 |
48 |
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Makes: scones |
8 |
16 |
24 |
32 |
40 |
48 |
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Ingredients: |
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Flour |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
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Oats |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Baking powder |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
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Baking soda |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Ginger |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Butter or margarine |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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On Hand: |
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Whatever… fresh, frozen or dried fruit* |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Buttermilk |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
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Sugar to sprinkle on each |
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*= 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.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.