Super simple and satisfying Oatmeal Raisin Scones are perfect for a cold Saturday morning or anytime when you want a great breakfast bread!
These Oatmeal Raisin Scones is a guest post from my youngest daughter Ella. This is the first in her series.
So my youngest daughter Ella came to me last week and said she wanted to learn how to cook. I told her to go talk to her mother. LOL Just kidding Christie. She said she wanted to learn, not just help. I was thrilled. I have three very large binders filled with recipe’s I have collected over the years, plus a huge library of cookbooks.
I handed them to her and told her to pick out 10 recipes she found interesting to get us started, This was last Friday so Saturday she came to me and wanted to make Oatmeal Raisin Scones from one of the best cookbooks “Joy of Cooking“. This was one of my first cookbooks and one that I think every young cook should own.
Scones are also commonly served with jam and clotted cream (commonly known as a cream tea). The scone is a British snack of Scottish origin. A scone is a small quick-bread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent.
I was busy remodeling my office over the weekend, but when your daughter asks you to show her how to cook, you find the time to teach. I think teaching our kids how to cook and fix things around the house is one of the most important jobs as a good parent.
She wanted to do it all and wanted me there as a guide. That is not easy for me, but I am learning. One of the first lessons was how to read recipes in Joy of Cooking. They are written in a different style which can be a little difficult to follow if you are not used to it.
Luckily Ella is sort of a perfectionist so she asked lots of questions and made sure she understood before moving on to the next step. Her Oatmeal Raisin Scones were fabulous. Slightly crunchy on the outside and warm and soft on the inside. They had a great biscuit texture with just the right amount of sweetness.
Ella did a great job and we have already made our next cooking project, Chicken Enchilada Puffs. I am going to start a new segment to the Dad Whats 4 Dinner called “Cooking with Ella” or “Ella’s Cooking Corner”.
What name do you like best?
Ella will be guest posting by-weekly or at least once a month. So enjoy the inaugural installment in the series with this awesome recipe for Oatmeal Raisin Scones. I hope you enjoy Ella’s selection and please spend time with your kids teaching them how to cook. Be sure to sign up for my weekly emails so you can share with your kids what Ella makes next.
Pin ItLast weekends office remodel. Painted the walls a light grey-blue. Painted the desk with black chalk paint. The plan is also to use the office as my studio for food photography. Plenty of natural light and I added 5000 K natural daylight bulbs to the overhead fixture. I will post a longer DIY of what all we did and how it is working.
- 1 1/2 cups all purpose flour such as King Arthur
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups old fashion rolled oats, not instant
- 1/2 cup raisins or chopped dates
- 1 large egg
- 10 tbsp unsalted butter, melted (about 1 1/4 sticks)
- 1/3 cup milk
- 1/2 tsp vanilla
- Position rack in the center of the oven.
- Preheat oven to 450° F.
- Line a baking sheet pan with parchment paper, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Stir in oats and raisins making sure to separate the raisins with your fingers before adding to flour mix.
- In a small bowl whisk together egg, butter, milk and vanilla.
- Mix wet ingredients into the dry ingredients with a rubber spatula until moistened. Do not over mix.
- Batter will be sticky.
- Transfer batter to a lightly floured surface.
- Pat down dough, with floured hands, into a 8 inch round by 3/4 inch thick circle.
- Cut dough into 12 wedges.
- Using a spatula, carefully transfer wedges to prepared baking sheet. Keep wedges at least a 1/2 inch apart.
- Bake for 10 to 12 minutes until lightly browned.
- Allow to cool for a few minutes before serving warm.
- Serve with butter or jelly.
First published by Quinn Caudill for DadWhats4Dinner.com ©2016
Recipe adapted from The Joy of Cooking cookbook, ©1997, pg. 792
More breakfast bread for you to try;