So folks. I've been remiss in my Vegetable bloggings. Don't think that because the blog stopped in October that the vegetables stopped. In fact, the opposite occurred. I cooked so many vegetables and other yummy dishes that I skipped a few days that then I was behind and gave up temporarily on the blogging. But I'm back again! With the beautiful non-vegetable recipe that I've made twice: once at Melville for Michelle's birthday dinner and again for dinner with the missionaries here. I'm not a big fan of dates, but this recipe creates a wonderfully balanced scone that complements just about any meal. Fresh dates are the best. Dried cherries or chocolate chips can also be substituted for the dates.
The original recipe is posted on Epicurious from the March 1990 issue of Gourmet. Find it here:
http://www.epicurious.com/recipes/food/views/Oatmeal-Date-Drop-Scones-10330
Ingredients:
3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 tablespoon vanilla extract
2 1/4 cups cake flour (not self-rising)
1 cup old-fashioned rolled oats
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup chopped pitted dates
Directions:
In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)
The original recipe is posted on Epicurious from the March 1990 issue of Gourmet. Find it here:
http://www.epicurious.com/recipes/food/views/Oatmeal-Date-Drop-Scones-10330
Ingredients:
3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 tablespoon vanilla extract
2 1/4 cups cake flour (not self-rising)
1 cup old-fashioned rolled oats
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup chopped pitted dates
Directions:
In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the dates and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden. (Alternatively the scones may be dropped onto a hot greased griddle and cooked over moderate heat, turning them, for 15 to 18 minutes, or until they are golden on both sides and cooked through.)
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