Gingery Scones... YUMMMM

Cold weather calls for some Yummy scones!!! 

These scones are absolutely DELICIOUS! In fact, I cannot wait until tomorrow morning when I can have another one for breakfast. Yummmmmmm

THANK YOU NANCY, FOR THIS WONDERFUL RECIPE! 

Ingredients:

2 cups flour

1/2 teaspoon salt

2 1/2 teaspoon backing powder

1/2 cup oats (I was all out of oats so I used hot cereal) 

1/4 cup whole flax seeds

1/4 cup sugar

3 teaspoons cinnamon 

2 eggs

A stick of butter (I use a stick of butter for 1.5 batches - a bit less for one batch)

1/3 cup cream / half and half / or milk (I used milk since it was the only thing I had)

1 1/2 teaspoon vanilla

Any fruit (I used 1 cup of crystalized ginger chunks, finely chopped, and 1/2 cup of raisins - in the past, I have also used shaved coconut, currants, chocolate chips)

Directions:

1. Preheat oven to 400 degrees F.

2. Combine all dry ingredients in a big bowl (flour, oats, sugar, salt, baking powder, cinnamon, flax seeds)

3. Melt butter and mix it in with the dry ingredients until it is spread in small lumps throughout the flower

4. Separate fruit and combine it with the flour / butter mixture

5. Beat the eggs in a separate small bowl, add the cream and vanilla. Set aside 1 tablespoon of this to be used later for a glaze.

6. Pour the egg and cream mixture into the flour / butter and toss lightly together, first with a fork and then with your hands. bring the dough together. Don't overwork it. 

7. Knead the dough a few times on a floured board, then shape into a rectangle about 3 /4 inch thick. Pad the edges with the side of your hand to make it smooth. 

8. Mix a little sugar with the left over egg and cream and brush it over the top. (I forgot to do this step... so my scones are not golden brown but they taste heavenly!)

9. Cut the rectangle horizontally and vertically until you have 3" x 3" squares. Cut each square diagonally across to make triangles. (I normally get about 24 scones from 1.5 batches). Put the scones on an un-greased backing sheet and bake at 400 degrees F for about 15 minutes or until they are well puffed and golden brown on top. 

Comments

[Inside Ellie's Head]

What are you talking about?? My scones are wonderful! :)

I never did make the zucchini bread though. Do you still have the recipe. I'll have to look in my inbox for it.

How was your tasting event? Sorry we missed it.

[Alexander Goldfisher]

Did you ever make the Zucchini Bread that Rita had made for me?
That shizzzz was divine. Your scones aren't bad either.