I bought a mix for oatmeal scones the other day at the Hometown, Homegrown market where I work. I thought they’d be perfect for this fall weather, and I wasn’t disappointed. These were delicious!
1 lb mix (1 bag)
1/2 C butter
3/4 C milk
Yields: 12 Big Scones
I also added some cinnamon, freshly ground nutmeg, and a dash of mace for some extra fall flavors.
Step 1: Dump mix into a bowl. If you are a dummy like me, step two will undoubtedly be to then dump the mix into a larger bowl. I swear the bag didn’t look that big! It was surprisingly full to the top with mix, which rendered my artistic bowl inadequate for the job.
Step 2: Add any additional spices you would like, for added flavor. I chose to add cinnamon, freshly ground nutmeg, and a bit of mace for a more autumny flavor. Mix in.
Step 3: Cut butter into mix. I rarely bake, so I had to run downstairs to ask my sister how exactly one goes about cutting butter into flour. The following is her espousing of great wisdom upon us all. To cut butter into a mix, take the proper amount of butter (in this case, a whole stick), and with a knife, cut it into tiny cubes. Then dump those cubes into the mix. With a fork, begin to work it into the dough. When it becomes too difficult to use the fork, you can switch to your fingers. Run the lumps through your fingers until you no longer see any loose powder in your mix. It should all look pretty crumbly. As shown below.
Step 4: Whisk the egg and milk together in a separate bowl, and add to dry ingredients.
Step 5: Stir until mixture forms a ball. I thought this would be more like bread dough, but was surprised to find that it’s more like cookie dough. It’ll be wet and sticky, and that “ball” they talk about is more like a, “until it is all combine”.
Step 6: Separate dough ball into two smaller dough balls. On a floured surface, pat one of the balls into a one inch thick piece and cut into desired scone shape. I chose to use a cookie cutter to create pumpkins and ghosts, but you can just as easily use a knife and cut into the traditional scone triangles. For this step, I found that the dough was very sticky, and to pat it into a one inch thick shape, I needed to flour up my hands. No pictures for this step, as I had floury hands. *Imagine two dough balls like the one above. Now imagine them being patted into one inch thick sections*
Step 7: Put scone shapes on a lightly greased cookie sheet. For this, I used parchment paper for easier clean up, but still sprayed it with a bit of pam so they wouldn’t stick. If you do not have parchment paper, you can just spray your cookie sheet and these should come off no problem. I also added an additional step of adding a milk wash over the top and sprinkling on some oats and placing some pecans. You do not need to do this, but I thought it would look lovely when they were done, and I was right! You don’t need much, just enough to moisten the top so the oats stick. If you add too much it could make your scones soggy.
Step 8: Bake scones on 400 degrees for fifteen minutes or until golden brown.
These scones went well with honey butter (To make this all you need to do is add honey to some softened butter and sprinkle in some cinnamon) and spiced tea. Perfect for a chilly autumn morning!
You can find this scone mix here. Republic Food Enterprise Center is a local company that produces delicious delicacies. If scones aren’t your thing, they have a variety to choose from, including pumpkin pancake mix! In fact you can find anything from cuts of meat to jams and jellies. They are supported by the USDA and PDA. Even if you aren’t local, show your support for small businesses and the hardworking farmers that spend every day ensuring that America has something to eat. Any of these food items would make great holiday gifts too!
Take care, and don’t forget to take your medications!