August 22, 2011

Fakey-Fancy- Schmancy: Blueberry Oat Scottish Scones

It's just another manic Monday and guess what I have for all of you in bloggy land? 

Another food post!

A food post, you ask, isn't this a travel blog?

Yes, yes - it's a travel blog, but because for the next week I am a "lady of leisure" (as Slim says) -  there is a whole heck of a lot of staying in my jammies all day and baking/cooking going on at Chez Shera and Slim.

Let me tell ya' this lady of leisure stuff is go-oo-ood and I could really get used to it - however, in an effort to not drive Slim crazy I've gotta work my brain cells more than watching the Dog Whisper (with Dutch closed captions).

While this is sure to happen next week in my new job - that is NEXT week, so for this week lets get down to the good stuff - the food.  Cause I love to eat.

I asked Slim yesterday what he wanted me to bake because I was in the baking mood.  He replied with "those scones."  I thought what a great idea, I too love "those scones."

A year ago if you told me I would be capable of making "those scones" I would scoff at you, because I am a woman who just a few months ago had to google "How to Boil an Egg" (no kidding).

Baking scones sounds hard and scary, and definitely not something I could do with my limited skill set.

Ah contraire!

Do you know what I love about scones?

They sound real fancy and taste delicious with a cup of coffee or tea (the hearty oats, the sweet blueberries, the dry but doughy feel as they go down your throat that makes you want to scarf them down so fast you get hickups) - but they are "I swear" the easiest pastry to make.

"Those scones" - are actually Scottish Blueberry Oat Scones (a little adaption from a recipe I found out on the web) and are super easy, quick and not scary to make!  In fact, they are so popular with Slim, his colleagues, and our friends that this is probably the 6th time this summer I've whipped up a batch.

Fakey-Fancy-Schmancy: Blueberry Oat Scottish Scones
 Yield: 16
Calories: 160
1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries
1 egg, beaten
1/2 cup butter, melted
1/3 cup milk
  1. Preheat your oven to 425 degrees F (220 degrees Celsius). 
  2. Lightly grease a baking sheet with cooking spray.
  3. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and frozen blueberries. Make a well in the center of the "dry mixture" ingredients. 
  4. In a small bowl, beat the egg until frothy, and then stir in the melted butter and milk. 
  5. Pour the "wet mixture"into the well, and mix all ingredients together to create a soft dough. 
  6. Pat the dough into two 1/2 inch thick "tube shaped" shapes. Place both tubes on the prepared baking sheet.
  7. Score (make lines but don't cut all the way through) 8 triangle wedges into each "tube" of dough.
  8. Bake the tubes 15 minutes in the preheated oven, until the tubes have risen and browned. 
  9. Split the wedges all the way through, and serve warm (with butter!). 
Action Shots
(Note: the action shots are few and far between for this recipe.  I thought my camera battery was charged after our Turkey trip, but alas I was wrong) 
The "dry ingredient" bowl.  
Using frozen blueberries helps keep the scones together during the baking by giving extra hold to the dough.  Fresh would work but would turn your scones blue (believe me I tried - although the smurf colored scones taste just as delicious they don't look as fancy schmancy).
Don't like blueberries? 
 You can sub them out with any kind of dried fruit (raisins, cranberries) or frozen fruit (strawberries, raspberries, mango) - I wonder how chocolate would work?
The "well" means just make a little indentation in the middle of all that dry goodness.
 Then after making the well combine the milk and butter with the "frothy egg" below, and pour the wet mix in the well.

I don't really know what a "frothy egg" is supposed to look like but this is what mine looked like.

Then mix it all up with a big wooden spoon and your hands.  
Seriously, I just mush everything around with my hands (after vigorously washing them) to make sure the moisture in the mixture is evenly distributed.

These little gems only take 15 minutes to bake!

They are hardy and delicious - Slim approved.

We love eating them with a little slice of real butter and a piping hot cup of Joe.

Now you too can impress all your friends by serving for brunch or bringing in into the office your "fancy schmancy" scones.  I promise I won't tell if you won't - how easy and quick they were to make.

Dang that's Good Grade: 5 out of 5


how i met your father blog said...

you know... they really do sound fancy schmancey. i'm NOT a chef in the slightest, but i think even i could handle these!

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