Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup Maypo oatmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup raisins
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry blender or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, Maypo oatmeal, sugar, baking powder, baking soda, and salt.
3. Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse crumbs.
4. Stir in the raisins.
5. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Cut the circle into 8 wedges and place them on the prepared baking sheet.
10. Bake for 15-20 minutes or until the scones are golden brown and cooked through.
11. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
Makes 8 scones.
Nutritional information:
Per serving:
Calories: 320
Fat: 14g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 400mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 13g
Protein: 6g
Substitutions for ingredients:
- Maypo oatmeal can be substituted with any brand of instant oatmeal.
- Raisins can be substituted with any dried fruit such as cranberries or chopped apricots.
- Buttermilk can be substituted with regular milk or a milk alternative such as almond milk.
Variations:
- Add 1/2 cup chopped nuts such as pecans or walnuts to the dough.
- Substitute the raisins with chocolate chips for a sweeter scone.
- Add 1 teaspoon cinnamon to the dry ingredients for a spiced scone.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Do not overwork the dough or the scones will be tough.
- Brush the scones with a little bit of milk or cream before baking for a golden brown finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the scones in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle the scones with a little bit of cinnamon sugar before baking for a sweet finish.
Pairings:
Serve the scones with a cup of coffee or tea.
Suggested side dishes:
Serve the scones with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the scones are too dry, add a little bit more buttermilk until the dough comes together.
- If the scones are too wet, add a little bit more flour until the dough comes together.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling the dough.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle.
Flavor profiles:
The Maypo oatmeal adds a nutty flavor to the scones while the raisins add a sweet and chewy texture.
Serving suggestions:
Serve the scones warm with a dollop of whipped cream or jam.
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Taste: Sweet, Nutty, Raisin, Oaty, Cinnamon, Raisin-Y, Cinnamon-Y