Wednesday, March 19, 2008

John's Scones

Here is the recipe for scones. I substituted cherry flavored Craisins for the regular raisins and increased the sugar by ¼ cup. After burning the first batch it occurred to me perhaps I should adjust the recipe for the altitude. I increased the baking temperature a bit and reduce the cooking time by a couple minutes.

Scottish oat scones

Bon Appétit | April 1990

Makes 12.


1 1/2 cups all purpose flour

1 1/4 cup old-fashioned oatmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon cream of tartar

1/2 teaspoon salt

2/3 cup unsalted butter, melted

1/3 cup milk

1 egg, beaten to blend

1/2 cup raisins


Preheat oven to 450°F. Grease cookie sheet. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in raisins. Shape dough into ball.

Place on lightly floured work surface. Pat out to form 3/4-inch-thick circle. Using sharp knife, cut into 12 wedges. Transfer to prepared cookies sheet. Bake until light brown, about 12 minutes. Cool slightly on rack. (Can be prepared 1 day ahead. Cool completely. Store in airtight container.)


annypantz said...

my experience with high altitude baking is that it requires a bit more flour - the recipe sounds really good

krista said...

The scones were AMAZING! I can't wait to try baking some myself. The high altitude baking thing is totally new to me though, so advice is much appreciated.

drunkmonkies said...

We made the scones, they were well received by the Iowa Easter crowd, a tough bunch of critics. We added dried cherries, pecans, and a sprinkle of sugar over the tops before baking.