Monday, August 10, 2009
"Bribe 'em With Baked Goods," I Always Say....
Now don't those look yummy? A few months ago the fabulously talented Steve Aja came over and took some glamour shots of some of the recipes from the Frugal Foodie Cookbook - and boy did he make the food look good!
I made these Oatmeal Raisin Scones again this weekend to bring to an all-day department meeting tomorrow. I'm still getting to know my colleagues, and they're still getting to know me, and I'm not at all above blatant attempts to win their friendship through baked goods.
These scones freeze like a dream, so you can bake a batch and then pop one in a toaster over for a few minutes and have a warm, crunchy scone ready to ride with you to work on a moment's notice.
2 cups flour
1 cup old-fashioned rolled oats
1/3 cup light brown sugar
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, chilled
¾ cup raisins
1 cup + 1 tablespoon milk, divided
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Preheat oven to 400°F.
Put the flour, oats, brown sugar, baking powder, baking soda, and salt in the
bowl of a food processor. Pulse 10–12 times. Cut the butter into 1 tablespoon
pieces and distribute over the dry ingredients. Pulse until the mixture resembles
coarse meal. Transfer to a bowl and mix in the raisins.
Add 1 cup milk and mix until blended. Gather into a ball with floured hands and
divide in half. On a floured surface, pat half of the dough into an 8-inch round.
Cut into 8 wedges. Repeat with the remaining dough.
Transfer the wedges to a lightly greased cookie sheet. Bake for 12–15 minutes,
until scones are firm to the touch and golden.
While the scones are baking, mix 1 tablespoon milk with the granulated sugar
and the cinnamon. Remove the scones from the oven and brush them with the
glaze while still hot.
Serve warm or at room temperature. To freeze, cool completely and store in a
heavy-duty freezer bag, or wrap in plastic wrap and foil.
Makes 16 scones.