recipe: savory oatmeal scones for incompetents and layabouts
I've just made these reasonably successfully for the second time, so I'm writing it down for myself.
I used a new technique for this -- the original recipe asked the user to "cut in' the butter, which since I didn't have a pastry cutter, was a huge pain in the ass the first time. This time what I did was use a coarse cheese grater on the butter, which was a lot easier. Nick was convinced this wouldn't work, but in fact it went pretty well! The only hard part is grating the stick of butter all the way to the end of the stick; I gave up when I had about a quarter inch left, and it still came out okay.
Adapted heavily from http://www.friendsdriftinn.com/recipes/oat-scones-recipe.html.
Ingredients:
1 cup oatmeal
1.5 cups white or whole wheat flour
0.5 cup oat bran flour (or, as I did, substitute some more flour and oats)
0.5 scant teaspoon sea salt
2 tablespoons baking powder
2 tablespoons dry milk (or substitute milk or soymilk instead of water)
a *frozen* stick of butter or margarine
2/3 cup of water, add more if necessary
a little melted butter
Mix all the dry ingredients in a bowl. Grate the butter into the bowl, pausing to stir every inch or so of butter so the delicate fat gratings don't become a single mass. When you've grated as much of the butter as you're going to, set aside the stub. Now tip the ~cup or so of water into the bowl and stir until all or at least most of the dry ingredients have joined the mass. Get out a cookie sheet now while your hands are still relatively clean, and put it next to the mixing bowl. Preheat the oven to 400.
At this point it's time to flour your hands and stick them in the mixing bowl. Work the dough until it's a single ball, incorporating any leftover dry ingredients as you go. At this point cut the dough ball in half. If it's still wet and tacky on any part of its surface, flour it until it's not. Put the two halves on the cookie sheet, and smush them out until they're circles of dough about an inch thick. Decorate the circles with some raw oatmeal, which will toast up some, and score both into quarters with a butterknife. Brush the circles with the melted butter (microwaving the stub from your previous efforts will probably yield as much as you need). Stick the result in the oven for about 15-20 minutes, or until it's a pleasing shade of brown.
I used a new technique for this -- the original recipe asked the user to "cut in' the butter, which since I didn't have a pastry cutter, was a huge pain in the ass the first time. This time what I did was use a coarse cheese grater on the butter, which was a lot easier. Nick was convinced this wouldn't work, but in fact it went pretty well! The only hard part is grating the stick of butter all the way to the end of the stick; I gave up when I had about a quarter inch left, and it still came out okay.
Adapted heavily from http://www.friendsdriftinn.com/recipes/oat-scones-recipe.html.
Ingredients:
1 cup oatmeal
1.5 cups white or whole wheat flour
0.5 cup oat bran flour (or, as I did, substitute some more flour and oats)
0.5 scant teaspoon sea salt
2 tablespoons baking powder
2 tablespoons dry milk (or substitute milk or soymilk instead of water)
a *frozen* stick of butter or margarine
2/3 cup of water, add more if necessary
a little melted butter
Mix all the dry ingredients in a bowl. Grate the butter into the bowl, pausing to stir every inch or so of butter so the delicate fat gratings don't become a single mass. When you've grated as much of the butter as you're going to, set aside the stub. Now tip the ~cup or so of water into the bowl and stir until all or at least most of the dry ingredients have joined the mass. Get out a cookie sheet now while your hands are still relatively clean, and put it next to the mixing bowl. Preheat the oven to 400.
At this point it's time to flour your hands and stick them in the mixing bowl. Work the dough until it's a single ball, incorporating any leftover dry ingredients as you go. At this point cut the dough ball in half. If it's still wet and tacky on any part of its surface, flour it until it's not. Put the two halves on the cookie sheet, and smush them out until they're circles of dough about an inch thick. Decorate the circles with some raw oatmeal, which will toast up some, and score both into quarters with a butterknife. Brush the circles with the melted butter (microwaving the stub from your previous efforts will probably yield as much as you need). Stick the result in the oven for about 15-20 minutes, or until it's a pleasing shade of brown.