Friday, July 24, 2009

Raisin Oatmeal Scones

I grew up eating eggs and cereal for breakfast nearly every single morning. About the only variation we had was whether the eggs were fried, scrambled, or boiled, and what type of cereal we had available that day. My mom had eight kids, and it was the easiest and fastest way to get breakfast on the table, though on Saturdays we sometimes had a special treat in the form of pancakes or omelets. Now that I'm grown and have my own family, I have departed quite a bit from the typical eggs-and-cereal breakfasts that I grew up with - I prefer variety and don't mind spending a little extra time in the kitchen to achieve it on occasion. I'm sure that as my children get older and we as a family get busier, I'll lean toward the quick and easy breakfasts more and more often, just as my mom did. But for the time being, we enjoy a large variety of breakfast foods (here are some that I've posted about).

This is an example of a breakfast food that's a little more effort-requiring and fun than just eggs and cereal. This recipe for raisin oatmeal scones came from the Tightwad Gazette (I love that book!) and makes an inexpensive and delicious breakfast. These scones are wonderful spread with margarine and jam, and pretty easy as far as "fancy" breakfasts go.


Raisin Oatmeal Scones
1 1/2 cups flour (white or wheat)
1 cup uncooked oatmeal
1 tsp. baking soda
1/2 tsp. salt
1/4 cup softened margarine
1/2 cup raisins
3/4 cup sour milk (milk with 2 tsp. vinegar added)
1 egg, beaten

Preheat oven to 400. Mix dry ingredients; cut in margarine and raisins. Stir in enough sour milk just to moisten. Divide the dough in half.

Flour hands and pat dough into two circles on a greased cookie sheet about 1/2 inch thick. Cut into quarters. Bake for 10 minutes. Brush on egg and then bake until golden brown, 10 to 15 more minutes. Serve with honey, margarine, or jam.


I used whole wheat flour in my scones this morning. They were good in a stick-to-your-ribs kind of way, though a bit dense. All-purpose flour will yield a lighter-textured scone. And just a note, like many scones these might be considered kind of bland on their own. They're meant to be paired with something sweet like jam or honey to bring out the flavor. :-)

4 comments:

Katy ~ said...

I like the idea of the oatmeal and whole wheat in this. I'll bet it was very good. I like a little glaze on mine, grins.

Kimmie said...

This looks absolutely delicious!! I have truly enjoyed your recipes I have tried!

We had limes on sale this week 10 for $1.00 and so for Sunday dinner tomorrow I am making up your Fluffy Lime Pie. It looks so yummy and I can't wait to eat it!!

I also can't wait to try making your scone recipe as well.

Have a wonderful week and I really enjoy all of your helpful tips!!

The Garden of Egan said...

Just ran into your blog and really love it! I can tell I'll be spending a lot of time here. Great recipes! LOVE bean recipes.

Elizabeth said...

All of your recipes make me so hungry! I gave you an award :) Go to blog to check it out!