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.

Pumpkin Apple cake

Recipe to come soon!Sauteed apples:

3 tablespoons unsalted butter

4 large Granny Smith apples (or a combination of your favorite baking apples), peeled and thinly sliced

3 tablespoons granulated sugar we used sucanat

2 teaspoon cinnamon

Streusel topping and Cake (they are made together and then divided)

1 1/4 cups whole wheat pastry flour

1/2 cup sucanat

1/2 teaspoon salt

6T. unsalted butter softened

3 tablespoons granulated sugar

4 teaspoon pumpkin pie spice

1 teaspoon baking soda

3/4 cup pumpkin puree (canned or fresh roasted)

1/3 cup sour cream

2 large eggs

Apple chips:

1 apple (very thinly sliced on a Mandoline Slicer, it is really hard to get them thin enough with a knife)

1/2 cup simple syrup

To start:

Butter and flour (I forgot the flour and it was just fine!) an 8-Inch Springform Pan

Preheat oven to 350°

Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.

In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.

Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.

Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer.Blend until smooth, about 2 minutes.

outfor about an hour before opening the door.

Anniversary Breakfast

Well sorry about the terrible picture, but we really didn't have enough time to get a really good one, seeing that it was Sunday morning, and we are always in a rush to get to church! Anyway here is what we served them; Raspberry Oat scones with clotted cream, and lemon curd (recipe from www.joythebaker.com) Rosemary and Parmesan Cheese scrambled eggs, and peaches and raspberries.........oh and not pictured was coffee with real whipped cream! Yummy!

Ha, kind of a funny story about the lemon curd, well lemon drizzle:-) Esther and I decided to make it at the last minute, and forgot how long it really tookto firm up and cool down.....so we had rather a lemony drizzle thingy going, still good though!

Our dads comment about the breakfast in bed was, " How much were the room rates!"

Hannah

Cool Tuna Avocado Salad

Tuna Burgers

2 can of tuna

1T. green onions chopped

1/2t. salt

1/2t. pepper

1-2t. soy sauce

1/4c. oats

1 egg

Mix together all the ingredients then shape into 6 patties. Cook in a oiled skillet and fry until browned and crisped.

Creamy Avocado Dressing

1/2-1 avocado

1t. salt

1t. lime juice

1/4c. olive oil

2T. onion

Put in blender and blend till smooth.

Toppings for salad: Shredded carrots; about 1 large. 2 green onions chopped.

Top lettuce with the tuna patties, shredded carrots, chopped green onions and dressing.

Serves 4

Walnut Raisin Fudge/ Power bites

Well, its really not fudge, but it is in the shape of fudge, and that is the name that the recipe has......so Walnut Raisin fudge it is! I would rather call them power bites though:-)

1c. walnuts

1c. raisins

pinch of cinnamon

1T. honey (opt.)

Blend on high in a blender till clumps form. Press into a loaf pan, and refridgerate for an hour or so. Cut into desired sizes. We actually halved the recipe, and made 4 pieces of "fudge"

So what do you want to see for our next post?

Dinner?

Lunch?

Breakfast?

Dessert?

So what are you having tomorrow?

Well, we are going to have a day at the lake boating and water skiing, then come home, and I believe do our little Labor Day celebration!

Not 100% sure what we're having though I believe it will be something along the lines of grilled chicken, salad, potatoes, and maybe a bread???? Also for dessert; raw truffles and brownies........