These will satisfy my recent desire for cookies that I shouldn’t eat. One scone for breakfast will do nicely, and isn’t a scone really a breakfast cookie, anyway? Rather than adding oatmeal to a scone recipe I already have, I went searching for one that I could modify and found these candidates:
Annie’s Eats: Oatmeal Raisin Scones
Three Many Cooks: Oatmeal-Cinnamon-Raisin Scones
Martha Stewart: Raisin and Oat Scones
What do you do when you have multiple recipes to take from? I make a table in a word processing document, like this:
The table lets me compare ingredients to see what items are common and where there are interesting differences. For example, two of these use eggs and two use buttermilk—not the same two for both. One uses the sour cream that I intend to use, and two of them use a whole stick of butter, something else that appeals to me. I like the idea of the brown sugar in Martha Stewart’s recipe, but I’m leaning toward using all whole wheat flour, like in Annie’s recipe. You’ll notice that I leave out the typical soda, salt, etc., and just note that at the bottom so I won’t forget to add it.
When I’m ready to bake, I circle the ingredients I intend to use and write in all the leavening/seasoning amounts. Here are today’s results:
Wet and dry ingredients
Finished thick dough
Whole Grain Oatmeal Raisin Scones
Preheat oven to 400°; line a baking sheet with parchment paper.
1 1/2 cups whole wheat flour
3 tablespoons brown sugar
1/2 cup whole grain rolled oats
1/2 cup raisins
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup sour cream
1 stick butter, melted
- Mix dry ingredients in a large bowl. I like to mix the raisins in with the dry ingredients to coat them and keep them separate in the final dough.
- In a smaller bowl, whisk the sour cream and egg until fluffy. Whisk in the melted butter, whisking constantly so the egg doesn’t cook.
- Stir the wet ingredients into the dry ingredients with a large wooden spoon. The dough is stiff, but with all the butter, it holds together well.
- Form into 8 balls of about 1/3 cup each—Martha Stewart was right about that measurement. Place the balls on the baking sheet and slightly flatten. They will still rise in the baking to a round shape. I think the dough could stand up to forming into a large circle and cutting into traditional triangle shapes, but I like the big round rough shape of these.
- Bake for about 15 minutes. Cool on rack. Wrap tightly when cool. I wrap mine individually for freezing, and then thaw one per day.
The house is full of the smells of cinnamon and raisins, so it will be hard to wait for breakfast.
No, it’s not time for a summer picnic. In fact we’re in the midst of a pretty big chill, although I heard we will warm up today into the 30s or 40s. So the blanket of snow is not going anywhere, but I just had a taste for something different, and while hot dogs might seem like summer fare, baking bread on a cold winter day is a great way to keep warm. Maybe it seems like a lot of work to go to—making your own chili sauce and buns—for the lowly hot dog, but we do love a good hot dog around here.
The chili sauce I have told you about before, and today I tweaked it a bit by making it with venison, making a smaller amount, and changing a few ingredients, so I’ll give you those exact steps, but if you want the original, go here: https://kitchenportfolio.wordpress.com/2014/07/20/hot-dog-sauce/
Hot Dog Sauce with Venison
1 lb ground venison, browned
1 cup onion, diced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
2 teaspoons paprika (mine was smoked)
1 cup ketchup
1/2 cup water
2 tablespoons flour mixed with 1/2 cup water for thickening
- Brown the venison over medium heat with a little olive or vegetable oil, if it is very lean. I’d be surprised if it needs to be drained, but if you’re using beef, drain it. Add the onion and garlic, stirring until they begin to soften.
- Add the seasonings, ketchup and water, stirring to combine. Cover and simmer for 1 hour.
- Stir in the flour and water mixture and simmer for about another 15-20 minutes, until thickened.
I found a wonderful bun recipe at Simple Bites, picked partly because the images don’t look perfect—I appreciate when people put their stuff out there without it looking like it was professionally photographed and when the food itself looks real. I also picked it because it uses all whole wheat flour, instead of a mix of white and wheat. I made a few changes to the recipe, mostly because I had different ingredients on hand. My whole wheat flour was neither organic nor bread flour—it was just King Arthur® 100% Whole Wheat. I didn’t have any buttermilk, either, so I soured some whole milk with a little vinegar. And I didn’t have any whole cane sugar, so I just used white sugar. Other than that, I followed the recipe and it makes a very nice-handling dough that is easy to shape, without the extra flour suggested in the recipe.
See the original recipe here: Soft Whole Wheat Hot Dog Buns
Whole Wheat Hot Dog Buns
Preheat oven to 400°
Grease a 9″ x 13″ baking pan
1 tablespoon active dry yeast
1 tablespoon sugar
3 tablespoons warm water
1 cup soured milk (add 1 tablespoon vinegar to one cup of milk) or buttermilk
1 large egg
2 1/2 cups whole wheat flour
As needed: 1/2 cup all-purpose flour, for shaping (I really didn’t need any)
1 teaspoon salt
4 tablespoons butter, room temperature, plus 1 tablespoon, melted
- Stir yeast, sugar, and warm water in small bowl and set aside until it foams, about five minutes.
- Combine whole wheat flour and salt in the bowl of a stand mixer. Add the milk and egg, and the yeast mixture.
- On low speed, combine the ingredients and then let sit for 10 minutes.
- Scrape down the sides of the mixer as needed with a rubber spatula. Turn on mixer to low speed again and add butter, one tablespoon at a time, until it is all absorbed.
- Knead dough on low or a little higher for 5 minutes or until the dough looks smooth and elastic. As noted in the original, you shouldn’t add more flour—it doesn’t need it.
- Cover dough plastic wrap or a pastry cloth and allow to rise in a warm place for 1 hour. The dough becomes very pliable and easy to shape.
Shape and Bake Rolls
- Remove dough to work surface, using white flour, if needed for handling. Lightly knead into a uniform shape to more easily determine how to cut the dough uniformly.
- Cut the dough with a dough scraper into 8-12 pieces. I made 8 rolls, but the original recipe makes 12.
- Shape the pieces into long rolls of about 4-5 inches and place in two rows in greased pan. The rolls will expand on rising to touch each other and create soft sides.
- Cover the pan with a pastry cloth and set in a warm place for about 45 minutes to rise.
- Brush with the tablespoon of melted butter and bake for 20-25 minutes. Mine seemed to brown much more than the ones pictured in the original recipe, so I removed them at 20 minutes.
Cool on rack and store until ready to eat. I highly recommend this recipe for a soft roll that is made with all whole wheat flour.