Remember when I ate a scone and an elephant ear at the Puyallup Fair last September?
I do. While my hankering for elephants ears has tapered off, my love for scones has increased immensely. Something about the flaky, buttery texture of a good scone keeps me coming back for more. Don’t even get me started on the jam.
Until today however, I had never attempted to make my own. See the truth is, baking scares me a little bit. I much prefer to cook.
Sounds blasphemous doesn’t it? But it’s so much easier to mess up while baking then it is for cooking. I prefer the fluid languidness that comes with cooking. You can stick with recipes, or venture out on your own. Feel like red pepper flakes today? Add ‘em in. Hate rosemary? Leave it out. The same idea can’t replied be applied to baking. There are strict guidelines!
I found this recipe to be an absolutely perfect foray into the art of scone baking. The ingredient list is simple and the directions are straightforward. In other words, it’s idiot proof. I’m actually thinking about making these for Thanksgiving!
Some advice on cutting butter in: read this article. Would you laugh at me if I said I didn’t know how to cut butter in? After reading the article, I discovered that I did have this lovely butter cutting tool! Now I know what it’s used for!
I suggest eating one of these with a cup of chamomile tea, Ingrid Michaelson playing in the background, and if you can swing it some pouring down rain. But don’t just take my word for it…
15 Minute Oatmeal Scones by Eat, Live, Run
Makes 4 scones
1/2 cup old fashioned oats
1/2 tsp salt
2 T butter
1/2 cup milk
2/3 cup flour
1 tsp baking powder
Mix together the oats, salt, baking powder and flour in a large bowl. Cut in the butter. Pour in the milk and stir only until combined.
Pat sticky oat mixture into four pieces on a lined baking sheet and bake at 475 for twelve minutes, or until golden.