...aaaand we're back. The first (almost) half of pregnancy hits me really hard but, praise God, I'm finally able to withstand the smells of the kitchen once again! Now Austin and I are getting back to sharing a lot of the household duties including the cooking which will provide us with a bit more time to blog our meals (yay!).
(Oh, and please excuse the poor photo quality.)
Breakfast the other morning was delightful and we wanted to share it with you...
You'll need:
1. Preheat the oven to 375 F.
2. Wisk all the dry ingredients (except the cranberries, oats, and zest) in a mixing bowl.
3. Cut in the butter with a pastry blender, fork, two knives, or food processor (on pulse). You've never cut in butter before? No worries, it's basically exactly what it sounds like. I start by cutting my butter into small pieces about the size of a large raisin. (I used to use an egg slicer for this but grew tired of the extra dish washing.) There's no science to the size, it's just a starting place. Add the butter to the dry ingredients and basically chop up everything up until it resembles coarse crumbs. This is the base for a lot of pastries.
4. Add the oats, cranberries and zest and stir together.
5. SLOWLY stir in the yogurt until the mixture sticks together. You may not use all the yogurt or you may end up needing a little more. You do not want your mixture to be too wet. Once you get close and have just a little bit of dry ingredients still floating around in there, just reach in and start squeezing it together with your hands until it comes together.
6. Put your dough on a floured surface. I prefer a pastry mat with measurements on it. We have this one. You may also want to flour your hands as you work with your dough but don't flour the dough too much. Knead the dough a few times with your hands.
7. Pat your dough into a 7 inch circle that is about an inch and a half thick.
8. Cut your dough into 8 wedges. I prefer to cut scones using a pizza wheel
but make sure you flour it first.
9. On a greased baking sheet (preferably with a baking mat
), arrange your scones so that they're equally spaced.
10. Wisk together the egg and milk in a small bowl.
11. Using a pastry brush
, brush the egg wash on the top of the scones. You won't use the entire egg wash. I used the leftovers for the base of some scrambled eggs.
12. Bake for about 15-20 minutes or until the tops are lightly browned. Scones should be dense and cooked all the way through.
13. Cool and enjoy!
We served our scones up with scrambled eggs, fresh grapes, and blueberry tea. Delicious!
(Oh, and please excuse the poor photo quality.)
Breakfast the other morning was delightful and we wanted to share it with you...
You'll need:
- 1 3/4 c. flour
- 1/2 c. sugar
- 1/4 tsp. salt
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 c. cold butter (1 stick)
- 3/4 c. oats (the real old fashioned kind, not the "quick" variety)
- 1/2 c. dried cranberries
- zest from one lemon
- 2/3 c. of plain yogurt (or you can use buttermilk, but I like yogurt better), wisked until smooth
- 1 egg
- 1 tbsp. milk
1. Preheat the oven to 375 F.
2. Wisk all the dry ingredients (except the cranberries, oats, and zest) in a mixing bowl.
3. Cut in the butter with a pastry blender, fork, two knives, or food processor (on pulse). You've never cut in butter before? No worries, it's basically exactly what it sounds like. I start by cutting my butter into small pieces about the size of a large raisin. (I used to use an egg slicer for this but grew tired of the extra dish washing.) There's no science to the size, it's just a starting place. Add the butter to the dry ingredients and basically chop up everything up until it resembles coarse crumbs. This is the base for a lot of pastries.
 |
| After you cut in the butter, it should look something like this. |
 |
| This is before gathering it with my hands. See the dry ingredients still loose on the bottom left? |
6. Put your dough on a floured surface. I prefer a pastry mat with measurements on it. We have this one. You may also want to flour your hands as you work with your dough but don't flour the dough too much. Knead the dough a few times with your hands.
7. Pat your dough into a 7 inch circle that is about an inch and a half thick.
8. Cut your dough into 8 wedges. I prefer to cut scones using a pizza wheel
but make sure you flour it first. 9. On a greased baking sheet (preferably with a baking mat
), arrange your scones so that they're equally spaced.
10. Wisk together the egg and milk in a small bowl.
11. Using a pastry brush
, brush the egg wash on the top of the scones. You won't use the entire egg wash. I used the leftovers for the base of some scrambled eggs.12. Bake for about 15-20 minutes or until the tops are lightly browned. Scones should be dense and cooked all the way through.
13. Cool and enjoy!
We served our scones up with scrambled eggs, fresh grapes, and blueberry tea. Delicious!