Wednesday, March 23, 2011

Cooked Oatmeal Scone Recipe

My husband made oatmeal for the kids for breakfast today and overestimated how much they would eat. I found this fabulous recipe for scones using some of the leftover cooked oatmeal and the best thing is that there is no white flour or white sugar in this. I took a little nibble when they came out of the oven and it was very good. I am thinking of having them for snack this afternoon before going to church or as dessert/ snack after we get home from church. I think they would be a nice alternative for a traditional shortcake for strawberry shortcake. I think I will slice some strawberries from today's market trip and try that out tonight. According to my plate I have aprox 450 more calories allotted to me today and that is not counting the "extras" I can earn if I do my cardio workout today. The original recipe with nutritional info can be found here.

Cooked Oatmeal Scones

2 tablespoons butter
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk
1 3/4 cups whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

1 Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
2 Mix in the milk, half at a time.
3 Mix the flour, baking powder, and salt.
4 You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
5 Mix the flour into the oatmeal.
6 If the mixture seems too moist, add a little more flour.
7 (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
8 Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
Note: This dough turned out very sticky for me and I had to add at least another 1/3 to 1/2 cup of flour.
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