This month's What’s Baking Challenge was Scones. I have to be honest I've been putting off making scones because it’s just one of those things that doesn't always come out looking like a true scone, but
this month I had no choice but to get it done, no excuses, no putting it off. I just had to roll up my sleeves and get it done.
I think the main thing holding me back was the fear that they wouldn't look like a scone. We all know that we eat with our eyes Frist. So if it didn't look like a scone then it wouldn't taste like one either.
The best way that I came up with to ensure that it looked like a scone was to bake them in a around dish. Which I'm happy to say was the best idea I had.
What I did was bake it until it was half way done then I took it out of the oven cut it triangles and then baked it on a cookie sheet unit they were completely baked.
Reicpe adpated from http://coffeetea.about.com/od/foodmeetsdrinks/r/Cinnamon-Scones-Recipe.htm
WHAT YOU'LL NEED FOR THE SCONES:
2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
1 stick chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract (like always use the real stuff, you'll thank me later)
2 teaspoons ground cinnamon
WHAT YOU''LL NEED FOR THE GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk
WHAT YOU'LL NEED TO DO:
In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well.
Drop dough and spread in round dish. Sprinkle cinnamon crumble mixture evenly over dough.
Bake half way and then cut into even triangels, then place on a cookie sheet and bake until golden brown.
Remove to wire rack; cool 5 minutes.
To make glaze: In small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth.
Drizzle over tops of warm scones. Serve warm.