Friday, March 09, 2007Friday Coffeehouse: Lenten Scones
A family back in Ohio makes these scones every Lent... they passed the recipe on to a few other families, including my own. And now it's being passed onto all you readers. Thank you, Doughertys!
I Don't know about most of you, but every day, be it first thing in the morning or later in the day, I need a good cup of black tea or coffee and something substantial to go with it. During lent, it's nice to have handy something healthy and a bit plainer to nibble on with your tea/coffee instead of a cookie. These scones are really delicious if you add the reccomended amount of sugar and top with a brushing of milk and a sprinkling of brown sugar before baking. (Though for some people, perhaps they're not sweet enough!) For my husband and I, I have decided to add a Tbs. less of the below amount of sugar, and to use part whole wheat flour instead of all white flour. This makes them a little more "lenten" for us!
Combine: 3 Tbs. sugar; 1 1/4 cup flour; 1 tsp. bkng pwdr; 1/2 tsp. soda; dash of salt.
Stir in: 1 cup oats; 1/3 cup raisins or currants.
Cut in: 4 Tbs butter. Work in with a fork: 1/3 cup buttermilk. (NOTE: Don't add more buttermilk... the scones will be too tough!)
...Press into little ball-shaped scones or press onto counter into 1" thick patties, then cut into fashionable, fun triangles.
Bake on a greased cookie sheet at 350 degrees for 20 minutes... no more.
~Sia, Vancouver, WA