I normally don't blog about cooking. But since, my friend, Cheryl blogged about Blueberry Scones she made a while back. I just couldn't stop thinking about them. I guess you could say she inspired me! So finally, the other morning, I woke up and decided, this morning was going to be the morning I make some Scones. Although, I didn't have any blueberrys (I'd already used them to make Blueberry Muffins), I decided to come up with something of my own.
Here's the scone going in the oven.
The question was.... how do I make it my own? What ingredients should I use? So I thumbed through some recipe books and thought about what ingredients sounded good to me. And more importantly, thought about what ingredients I had on hand. Seems like I've been on a Brown Sugar kick, after making Pecan Tarts for the Holiday. Brown sugar, check! I also had some Cinnamon Chips left over, from the holiday. Cinnamon Chips, check! And I wanted to make it healthier by adding oats (like that actually helps. LOL). Oatmeal,... well, you get it! Check. I added sour cream to give it a soft texture. Although, we all know... Scones can be dry. But this turned out pretty darn good. And YUMMY!
Fresh out of the oven... my Cinnamon Chip Brown Sugar Scone.
Here's my recipe:
1 1/4 cup flour
1/2 cup quick cooking oats
1/4 sugar
2 1/2 tsp. baking power
1/4 tsp. salt
1/3 cup cold butter
2 eggs
1/4 cup sour cream
1 TBSP. half & half
1 cup Cinnamon chips
FILLING:
3 TBSP Brown Sugar
1 TBSP Quick cooking Oatmeal
1 TBSP Butter, softened
Addittional Sugar
In a bowl, combine first five ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 TBSP for glaze. In another bowl, combine sour cream, half & half, remaining eggs, & cinnamon chips. Stir into crumb mixture until dough starts to cling together. Turn onto a lightly floured surface; knead dough about 15-18 times. Divide dough in half. Pat one portion into a 7 in. circle, place on greased baking sheet. Combine brown sugar, oats and butter; sprinkle over dough. Take remaing half of dough and pat into a 7 in. circle; place over filling. Brush with set aside egg; sprinkle with additional sugar.
Cut into wedges, but do not separate. Bake at 400 for 15-20 minutes or until scones are golden brown. Cool slightly, cut again if necessary. Serve warm.
Makes: 6 slices
Hope you enjoy it!
: )
