Tuesday, December 7, 2010

Supper Swap-Breakfast for dinner

It's been SO cold here this week. Tonight, I wanted to make something cozy and warm but more filling than a soup. I made my mom's egg and sausage casserole. I added spinach and shredded potatoes for more substance. Tonight's side dishes were fruit salad and my favorite scones. I know the recipe by heart because I make them about once a week. They are great with a cup of Chai tea.

Scottish Scones

yields 8-10 scones

1 ½ C all purpose flour ¾ C rolled oats

¼ C firmly packed brown sugar 2 tsp baking powder

½ tsp salt ½ tsp cinnamon

½ C butter ½ C buttermilk

  1. Heat oven to 375 degrees. Lightly grease cookie pan. In medium bowl, combine flour, oats, brown sugar, bakind powder, salt and cinnamon; mix well. With pastry knife, cut butter into flour mixture.

  2. Add buttermilk all at once and stir until moist. Mix with hands and form 8-12 balls of dough. Place dough on cookie sheets and flatten with your hand, 1 in thick.

  3. Bake at 375 degrees for 20-30 minutes or until golden brown.

*Add dried cranberries and nuts. Mix in with dry ingredients after cutting in butter and before adding buttermilk.

*Top with: 1 Tbsp melted butter, 1 Tbsp sugar, ¼ tsp cinnamon mixed well and sprinkled.


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