 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
easy Amish scones. I have made the recipe and substituted grated zucchini , grated squash. They turn out wonderful. Serve these for breakfast, brunch or tea. Or serve warm with ice cream as a dessert. Ingredients:
1 1/2 cups flor |
3/4 cup oats |
1 tbsp baking powder |
1/2 tsp salt |
1 cup grated carrot |
1 large egg |
3/4 cp plus 1 tbsp buttermilk (i use skim milk with a tsp of lemon juice in it) |
1/3 cup sugar plus 1 tbsp, divided |
1/2 cup cold butter, cut into small pieces |
1 tsp vanilla |
1 egg white beaten with 2 tsp water (egg wash) |
1 tsp cinnamon |
Directions:
1. Preheat oven to 425 degrees.
2. mix together flour, oats powder, cinnamon, salt and 1/3 cup sugar. add butter and process in food processor or blender until mixture resembles coarse meal. Add carrot and pulse until blended.
3. whisk together egg, uttermilk and vanilla in a separate bowl until blended. add to flour mixture, and pulse just intil blended and slightly moist. (dough will be sticky)
4. transfer dough to well floured surface with well floured hands. divide in half, and pat each half into a 3/4 inch thick circle. with a floured knife, cut each circle into 6 wedges.
5. place wedges on a lightly greased baking sheet. brush top of each scone with egg wash and sprinkle each with sugar.
6. bake at 425 for 15 minutes or until golden. serve warm, or let cool completely, and store up to 2 days in an airtight container at room temperature.
|
|