Scone virgin no more! I can officially cross them off my list of baking accomplishments. Well, maybe accomplishment is not the right word. They were deliciously tasty but a bit amorphous and, if you want full disclosure, boring.
And I say boring because I think all scones are boring, which is probably why it's taken me until now to make some. I was tempted to jazz things up with some chocolate chips because I think chocolate brings the party to everything, but I guess some morning pastries should be on the less sweet side. For those people with a conscience.
The one thing I would recommend for these babies: clotted cream and jam. And in that case, these are the perfect simple scone for such additions. Because people like me come along and slap a giant dollop of cream on top with a generous smear of raspberry jam.
And because I didn't do that yesterday makes me the stupidest person on the planet. Today, however, is a new day.
Cranberry Oat Scones
Makes six medium-sized scones
1 1/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter
1/3 cup old-fashioned rolled oats
1/2 cup dried, sweetened cranberries
1 egg, beaten
1/2 cup milk
1. Preheat oven to 375 degrees F.
2. In a large bowl (or food processor), mix the flour, sugar, baking powder, and salt. Cut the butter into the mixture until pea-sized. Don't over process.
3. Add the oats, cranberries, beaten egg, and milk until just mixed. On a floured board, form mixture into a circle about 1/2 inch thick. Cut into six triangles.
4. Place on a baking sheet and brush with melted butter (optional). Bake for 15 minutes until browned.