There has been such an outpouring of comments from readers who want to win The Frugal Foodie Cookbook that I decided to share the scone recipe I made from it. If you want to win the cookbook, comment on my review by Thursday night.
Ingredients:
2 c flour
1 c oats (I used the quick minute kind but it calls for old fashioned)
1/3 c light brown sugar
2 1/5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/5 sticks butter, chilled
3/4 c raisins
1 c + 1 tbsp milk, divided
2 tbsp sugar
1/2 tsp cinnamon
Directions: Preheat oven to 400. Mix dry ingredients in large bowl. Cut chilled butter into small chunks and mix together with your hands or a mixer until it resembles coarse meal. Mix in the raisins. Add 1 cup of the milk and stir until blended. The dough was very sticky when I made it, but that’s okay. Grab roughly 2 cups of dough and form a ball. Smoosh the ball on a floured surface so that the dough is about 1 inch thick.
Cut into 4-8 wedges, depending on how big you want your scones. Dip the knife in flour if the dough is really sticky. Tip: Don’t worry about the flour on the bottom of the scones, it will be absorbed in the oven.
Transfer wedges to a greased baking sheet. Bake for 12-15 minutes, until scones are firm to the touch and golden. Repeat with the remaining dough. Tip: You can squeeze a lot of scones on one tray because they don’t expand very much in the oven.
While baking, mix the remaining 1 tbsp of milk with the sugar and cinnamon. As soon as the scones come out of the oven spoon a little of the glaze on each one. Serve warm. To freeze, cool the scones completely before stashing them in a freezer bag.
October 14th, 2009 at 9:58 am
sounds yummy, i’ll try them over the weekend…thanks..and hey! i already have everything!!
October 14th, 2009 at 10:06 am
yumoh!!!!!!!!
October 14th, 2009 at 10:36 am
It’s nice to share, but isn’t this is copyright infringement and unfair to the author?
October 14th, 2009 at 10:46 am
I think sharing the receipe encourages others to want to buy the book, which in turn helps the author.
Sounds like a yummy recipe for a cold morning.
October 14th, 2009 at 1:16 pm
Add a handfull of choc chips and a tsp of vanilla and you got it. A little nutmeg couldn’t hurt.
October 14th, 2009 at 1:43 pm
Can’t wait to try it! Love scones and oatmeal! I’m sure it’s also great with dried canberries!
October 14th, 2009 at 2:13 pm
Score! Teatime!
October 14th, 2009 at 4:08 pm
Sounds excellent. I might use blueberries.
October 14th, 2009 at 9:04 pm
It sounds wonderfully yummy. I can’t wait to try it.
October 15th, 2009 at 9:01 am
Thanks to all who have commented and entered to win a copy of my book!
And thanks for looking out for me Terri, but I’m thrilled that Julia has shared this yummy recipe with you. It’s not a copyright infringement at all – media/reviewers are free to excerpt recipes and portions of books in the context of a review.
I hope you all try it and let me know what you think.
October 15th, 2009 at 4:06 pm
A vegetarian friend who loves scones for her breakfast will want this recipe. The scones can be changed around with a variety of dried fruit (cranberries, blueberries, cherries, etc.) and/or nuts (walnuts, pecans). I think I’ll make a batch to share with Lisa, who’s also a brand new mom!
I particularly appreciate the tips you’ve included along with the recipe… thanks!
BTW ~ I only use regular oats for oatmeal, and I make enough in one batch to last for 3 or 4 breakfast dishes. Just reheat in the microwave. The regular have more fiber. :O)
October 17th, 2009 at 11:13 am
I made it with white whole wheat floor, vanilla, pecans & chocolate chips. It was delicious.
Thanks for the easy recipe!