Posts Tagged Oatmeal
If you are going to have a tea, there are certain minimums which, in my opinion you have to include. The first is finger sandwiches (which we gave you the first recipe for a couple of posts ago) and the second is scones. This recipe for Toasted Oat-Walnut Scones is my mom’s and is the first of three different scones we did at our Lady’s Tea.
TOASTED OAT-WALNUT SCONES
PREP: 15 MINUTES
BAKING TIME: 12 – 15 MINUTES
OVEN TEMP: 425 DEGREES
SERVES – 8
1 1/3 CUPS TOASTED OATS (DIVIDED-1 CUP FOR DOUGH 1/3 CUP FOR TOP OF SCONES)
1 ½ CUPS FLOUR
3 TEASPOONS BAKING POWDER
¼ TEASPOON BAKING SODA (HEAPING TEASPOON)
1 TEASPOON CINNAMON
¼ TEASPOON (SCANT) NUTMEG
½ CUP SUGAR
½ TEASPOON SALT
1/3 CUP BUTTER
¾ CUP BUTTERMILK (IT MAY TAKE A 1-2 TBSP MORE)
¾ CUP CHOPPED WALNUTS OR CHOPPED DATES (OR ½ WALNUTS AND ½ DATES)
1 TEASPOON VANILLA
1. To toast oats place in 350 degree oven for 5-8 minutes.
2. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt.
3. Blend flour mixture with butter, when the size of meal mixture, add oats then add walnuts and dates (if using).
4. Add milk and vanilla with rubber spatula until all liquid absorbs and all dough clings together.
5. Roll as for biscuits, ¾ inches thick, then scatter the 1/3 cup of oatmeal over top. Cut with biscuit cutter and place on parchment lined paper. Bakes at 425 degrees for 12 – 15 minutes
6. Alternatively – if you want scones to split easily, roll to 3/8 inch thickness melt some butter and spread on half and double the dough back over, then sprinkle on the oats and roll a little to right thickness – cut with biscuit cutter and bake at 425 degrees for 12 – 15 minutes.
Thank you for reading!
Spring is the perfect season to spend time in The Flint Hills of Kansas . . . the hills are super green and the sky as always . . . goes forever. CLICK HERE to learn more about our upcoming cooking classes, guesthouse stays and cooking weekend packages.