It's freezing here!!! What are you having for dinner?

I'm not kidding the high right now is 59. We can finally make soup for dinner! Yippee!!!

Esther

New Poll!

Rapsberry Oat Scones

Here is the recipe for the scones we made for our parents anniversary. We found this wonderful recipe on Joy The Baker.......though I didn't really use an ice cream scoop so ours turned out a little more dome shaped....... still tasty though !

Oatmeal Raspberry Scones

adapted from Dorie Greenspan

makes 12 scones

Print this Recipe

1 large egg

1/2 cup cold buttermilk

1 2/3 cups all-purpose flour

1 1/3 cups old fashioned oats

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/2 to 3/4 cup fresh or frozen raspberries or blueberries

1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, grated on a box grater or cut into small pieces

Preheat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.

Stir the eggs and buttermilk together and set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don’t have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.

Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Add the berries.

Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times. Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. At this point the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking, just add about 2 more minutes to the baking time.

Bake for 20 minutes or until their tops are golden and firmish. Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.