Thursday, April 28, 2011
Royal Oat Currant Scones
I'm not ruling out a 3am tryst with Will and Kate tomorrow morning - I'm not setting my alarm, but if I happen to wake up during the wee hours, I might just have to get a quick sneak peak in. What I can guarantee is a more timely wedding recap over leftover oat currant scones with raspberry jam and tea for breakfast.
Without an ounce of English blood in me, I have still always been a royals fan, or more specifically a Princess Diana fan. Many royal weddings were staged through my childhood - Rachel, you'll recall the dress-up box dress that was my bridal couture - white polyester with a red v-neck collar. Poor Brent was forced to marry his big sister on multiple occasions.
So in honour of this Royal occasion, I give you a good British tea treat- oat and currant scones. These are indeed 'fab' and need only a good smear of butter, but the raspberry jam took them over the top. I had pictured a slightly more serene lunch of scones and tea today - however, Coby received her second time out this week, and unfortunately it occurred mid-scone. After devouring her piece of cheese, she had moved onto her brother's. His refusal was met with a firm chomp of his finger. Definitely not royal behaviour.
Oat and Currant Scones
adapted from King Arthur Flour Whole Grain Baking
1 cup all purpose flour
1 cup whole wheat flour, regular or white whole wheat (I used white whole wheat)
1/4 cup sugar (I used brown)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup salt
2) Cut in (until resembles bread crumbs):
1/2 cup butter
1/3 cup currants (or raisins)
1/3 cup old fashioned rolled oats
4) Combine wet ingredients in a separate bowl, and then add to the dry ingredients:
1 large egg
1/2 cup buttermilk (I added 1/2 T lemon juice to regular milk)
1 tsp vanilla extract
5) When the dough is evenly moistened (I needed to add an extra tablespoon of milk to my dough as it was a tad dry), pat the dough into a large circle and cut into 8 wedges. These make a good sized breakfast scone, you could also divide the dough in half and make two circles, each with 6 wedges for a smaller tea-sized scone. Ensure the scones are aprox 1 inch apart on your baking sheet.
6) Brush the tops with milk or cream and sprinkle with course sugar.
7) Bake at 375 degrees for 20 minutes, or until puffed and golden brown, take a few minutes off for smaller scones.
These are best warm, though I can assure you I will be enjoying my scone leftovers while watching the pageantry tomorrow morning.