Dani's Oatmeal Raisin Scones Recipe - deciphered
- 1 cup all purpose flour
- 3 tablespoons brown sugar, firmly packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 2/3 cups oats
- 5 tablespoons cold unsalted butter
- 1/2 cup raisins
- 2/3 cups buttermilk
- Turbinado sugar, for sprinkling
Heat oven to 375. Line a baking sheet with parchment paper and set aside. Whisk flour, brown sugar, baking powder, baking soda, salt and oats together in a mixing bowl. Cut in butter and work enough to make a coarse sandy crumb. Stir in raisins and buttermilk and mix just to combine. Drop scone batter onto prepared pan by the heaping tablespoonful - recipe yields 8 - 10 scones. Gently tap tops of scones with cold water and sprinkle with turbinado sugar. Bake until set and golden, about 15 minutes. Serve warm with chai tea.
- 1 two inch piece fresh ginger, thinly sliced
- 2 cinnamon sticks
- 10 cardamom pods
- 1 tablespoon black peppercorns
- 10 cloves
- Freshly ground nutmeg, about 1/2 teaspoon
- 2 tablespoons black tea
- 3 cups milk
- 1/4 cup brown sugar or honey
Fill a large saucepan with 4 cups water. Add ginger, cinnamon, cardamom, peppercorns, cloves and nutmeg. Set over high heat. Bring to a boil. Reduce heat and simmer about 15 minutes. Add tea and simmer another 5 minutes. Add milk and sugar or honey. Return to a boil (keep an eye on pan) and then simmer a final 3 minutes. Strain and serve hot.
This company makes a fabulous Chai. Check it out. Or better yet sample a cup (and pastry) at the Brattelboro, Vermont farmer's market - Saturdays all summer long. Worth the trip.