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Whatever Scones Breads and Breakfast

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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 Ingredients
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.



From the Monthly Newsletter (Tuesday, June 02, 2009)
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