This is one of my husband’s favorite recipes I learned from his mom. If you read my https://awaitingrainbows.com/2019/03/29/the-best-lasagna/ post, you might remember me saying that when I was engaged to Mark I asked him to let me know what were some of his favorite recipes that his mom made. Well this was one of them! And my kids are super happy I learned how to make these.
I of course had to tweak it just a tad, because I just can’t help myself, but seriously friends, these are such a fun breakfast addition to your menu.
2 1/4 C unbleached flour
3/4 C fresh ground whole wheat flour
3/4 C quick oats
1/2-1 TBSP flaxseed (optional)
4 TBSP sugar
1 tsp salt
2 TBSP baking powder
2/3 C butter, cold, cut into small chunks
1 1/3 C milk, I like to use 2% or whole
3-4 TBSP butter melted
Cinnamon/sugar-I keep a container pre-mixed with 1/2 C sugar to 2 tsp cinnamon
Preheat oven to 400 degrees. Grease two baking sheets with butter.
In a large bowl, combine both flours, oats, flaxseed, sugar, salt and baking powder. Stir well.
Add butter chunks and using a pastry blender, cut the butter into the dry ingredients until they resemble coarse crumbs.
Add milk and stir gently with a fork until just combined. Dough will be VERY sticky.
On a heavily floured surface, dump out dough and divide in two halves. Put one half back in bowl. Roll out first half until about 1/2 inch thick. You will need A LOT of flour-but not too much-it’s one of those recipes that trial and error is how you learn-sorry!
Roll out until one side is almost the width of your baking sheet.
Then roll up the scone around your rolling pin-I like to use a wooden one. Sometimes I think I’ve floured the surface enough and as I’m rolling it up, it sticks to my parchment paper. If that happens, I just get some flour and try to pat that part and help the dough continue to roll onto my rolling pin.
Once the dough is rolled around your rolling pin, quickly and gently move it to your prepared baking sheet and unroll it.
Repeat process for other half of dough.
Baste melted butter on the tops of both scones. Sprinkle generously with cinnamon/sugar mixture.
Place both baking sheets in the oven and switch positions in the oven half way through baking. Bake for 12-15 minutes depending on oven, but until lightly golden browned around edges.
Slice into pizza style slices and enjoy with some fruit. So yummy!
I hope that you have a wonderful weekend. And if you are a weekend breakfast maker, then give this yummy recipe a try! It really comes together quickly. You can also half this recipe if you don’t have a large family like I do.:)
Life is Good. Share the Good.
PS If you missed my podcast interview, you can listen here: https://normazaugg.podbean.com/e/25-sorrow-that-the-eye-cant-see-hope-after-10-miscarriages/
PSS And if you are local and want to come tour the charity I volunteer with,Hearts Knit Together, check out my facebook link https://www.facebook.com/events/2079313222190803/ to sign up.:)
PSSS And if you want a SUPER cute t-shirt, that also helps support Hearts Knit Together and infertility awareness check out https://awaitingrainbows.com/2019/06/18/rainbow-of-hope-collection/ I had the amazing opportunity to collaborate with Karen from http://www.inspiringdreamsapparel.com