Saturday, December 8, 2007

Oatmeal Scones - adapted from Mom Fitz

When I first met my mother-in-law, I was welcomed into her home with a hug and a homemade meal. The second time I met her, she made these. She would make these for breakfast, but also for a heavier lunch with eggs and ham. I wanted the recipe right away, but waited until I got to know her better before I asked.

She made up this recipe on her own, after experience with other scone recipes. Once I tasted them, these became my favorite scones; the ones in the case seemed to pale in comparison. Especially since I got to eat these warm, fresh from the oven!

When I found out I had to be gluten free for the rest of my life, I assumed I would never have these hearty scones again. But as we are all finding out, we can re-create the foods that we love. Here is another meaningful recipe that I can have again.

Here's to you Mom Fitz, and your delicious scones!


Mom Fitz's Oatmeal Scones

8 tablespoons butter
1/2 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/2 teff
1 cup sorghum
1 1/2 cup brown rice flour
1 teaspoon xantham
2 cups gluten free oatmeal
2 tablespoons baking powder
1 teaspoon salt
1 cup raisins (or cranberries)
1/2 cup walnuts (optional)

Preheat oven to 425 degrees.Combine dry ingredients, teff through salt. Melt butter in medium sauce pan. Combine sugar, milk, vanilla and eggs. Take butter off heat. Add combined wet ingredients to the butter. Add combined dry ingredients, raisins, and walnuts until just moistened. You might need to add a little more milk if there is dry flour in the bowl. This is not a batter, but a stiff dough. On floured board, (and I oil my hands so the dough won't stick, plus the oil is a great moisturizer!!) form the dough in a 12 x 9 rectangle (or so). Cut into triangles. On ungreased cookie sheet bake at 425 10 to 12 minutes or until lightly browned.

Slather with butter and honey, or jam while warm. And you can even enjoy them later at room temperature.

Cheers!!

9 comments:

Gina Perry said...

These look tasty. Scones are the one big thing I haven't tried to make GF yet. My old scone recipe is a family favorite and I've even made them since going GF (I'm not super sensitive and I'm VERY careful about not breathing flour in!). I guess I've been afraid to make them GF because I know how different they will be. These sound different enough (oatmeal and milk instead of cream) that I might not try to compare them too much. Also, I like raisin scones but people loved the ones I made filled with seedless raspberry jam - just tuck a teaspoon in the middle and who cares if it bubbles over a little - still tasty. I'll post back after I've made them!

Slacker Mom (aka Mrs. GF) said...

Gina - Please do, that sounds wonderful!! I may try a few like that as well. :) I always eat some with raspberry jam on the top after I've baked them. What a great idea! Thanks for sharing.

Sheltie Girl said...

Lovely job on the scones, they look wonderful. I would make them with cranberries and walnuts...yummmmmm.

Sheltie Girl @ Gluten A Go Go

mrs.naramor said...

SM-
I am really looking forward to trying this recipe. Did you use quick-cooking oats? I haven't made scones yet either. :)

Slacker Mom (aka Mrs. GF) said...

Sheltie Girl - Thank you. I LOVE them with the cranberries and walnuts myself. My son and daughter really like the raisins, so I used to switch them up.

Natalie - I used the regular rolled oats and cut down the amount that I used in the recipe. If you use the quick cooking I'd add another 1/2 cup.

confunded scone lover said...

This may be a stupid question, but at what point do you add the 2 eggs?

Slacker Mom (aka Mrs. GF) said...

Confounded Scone Lover ~ So sorry!! I forgot to add in the eggs in the directions. I fixed it now. Hope you enjoy them and sorry for the confusion.

DALE said...

Please clarify "1/2 teff." Never having used teff before I am not sure if this is a flour or what? Also please identify the portion (cup, T, t).

Thanks DRS

Slacker Mom (aka Mrs. GF) said...

Dale ~ It is a half cup of teff flour. Teff is a whole grain from Ethiopia, and the flour and grain is very nutritious. It is one of my favorite flours, I order it from Amazon.com. If you can't get any, I am sure you could sub some other flours that may be available near you, another good one that I have to start trying myself, millet.

Hope you enjoy, and have a wonderful day!

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