Rainbow sconekin.
Apr. 1st, 2012 02:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
matt_doyle1 & 1/4 c white flour
1 c oatmeal oats
3 tbsp white sugar
1/2 tbsp baking soda
1/2 tbsp baking powder
8 tbsp cold butter
1/4 c. sour cream
3/4 c. milk
1/2 c. raspberry jam
1/2 c. orange marmalade
Preheat oven to 400 degrees F
Blend flour, oats, sugar, baking soda, and baking powder in a large bowl.
Cut in the butter, either with a pair of butter knives, or using a fork, until the mixture is coarse and crumbly.
Gradually add sour cream and milk.
Mix until it is a doughy consistency.
Add jam and marmalade, mixing thoroughly.
Put parchment paper on a large baking sheet. Pour out dough and pat into a large circle 3/4" thick.
Score dough wheel to make 8 wedge shapes.
Bake 15 minutes. Remove and score deeper.
Return to oven for 10 more minutes, rotating the pan.
The resulting scone-kin will have a moist, almost cake-like inner consistency, and taste best having been toasted, and spread with more jam and/or marmalade and dolloped with whipped cream.
They're called Rainbow Sconekin because they're golden brown on the outside and blueberry purple inside -- and yet, after a few hours, turn green on the inside. I do not understand this. However, spread with raspberry jam and orange marmalade, they are EXTREMELY colorful.
Some pictures:
1 c oatmeal oats
3 tbsp white sugar
1/2 tbsp baking soda
1/2 tbsp baking powder
8 tbsp cold butter
1/4 c. sour cream
3/4 c. milk
1/2 c. raspberry jam
1/2 c. orange marmalade
Preheat oven to 400 degrees F
Blend flour, oats, sugar, baking soda, and baking powder in a large bowl.
Cut in the butter, either with a pair of butter knives, or using a fork, until the mixture is coarse and crumbly.
Gradually add sour cream and milk.
Mix until it is a doughy consistency.
Add jam and marmalade, mixing thoroughly.
Put parchment paper on a large baking sheet. Pour out dough and pat into a large circle 3/4" thick.
Score dough wheel to make 8 wedge shapes.
Bake 15 minutes. Remove and score deeper.
Return to oven for 10 more minutes, rotating the pan.
The resulting scone-kin will have a moist, almost cake-like inner consistency, and taste best having been toasted, and spread with more jam and/or marmalade and dolloped with whipped cream.
They're called Rainbow Sconekin because they're golden brown on the outside and blueberry purple inside -- and yet, after a few hours, turn green on the inside. I do not understand this. However, spread with raspberry jam and orange marmalade, they are EXTREMELY colorful.
Some pictures:
