Yes, it’s been ages since I posted…I know I know. But it hasn’t been for lack of experimenting. I’ll have the last weeks oms up sometime this weekend so you can see what I was up to while visiting with family. Meanwhile, this is a great little experiment that happened in the kitchen this morning. I have been in love with Isa’s scone recipe and I started thinking about how I could incorporate oatmeal into the recipe successfully. Well, my hubby and co-workers agree that these are pretty darn tasty. Have fun!
Ingredients
2 3/4 cups all-purpose flour
1 cup oatmeal plus a little more for baking
2 Tbsp baking powder
1/4 heaping cup sugar (plus an extra tsp (or more) for sprinkling on top)
1/4 tsp salt
1/3 cup vegetable oil plus about a tablespoon more
1/2 cup Rice Dream horchata
3/4 cup Rice Dream horchata plus 2 tsp apple cider vinegar
½-1 tsp cinnamon, plus more to sprinkle on top
½-1 tsp vanilla extract
Directions
Makes 12-16 scones
Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar,
and salt.
Add oatmeal, horchata and horchata/vinegar mix. Mix until just combined; the dough should be clumpy and not sticky. Even if
there is still a light dusting of flour, that’s okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops
just a little bit to round them out; sprinkle with a bit of sugar, oatmeal and cinnamon.
Bake 12-15 minutes until slightly browned on the bottom and firm on
the top.
