January 19, 2011 § 4 Comments
Lakeland (our town) has a pretty decent public library system and it’s allowed me access to cookbooks that are too expensive for me to buy or to just check out a book before I make a monetary commitment. Cookbooks can look good and then really not deliver, you know? One of the best of these library loaners has been this book. I’m new to Dorie Greenspan, so I feel giddy at the idea of all those recipes to try! Her recipes are so appealing to me. There aren’t many hard to find ingredients, but if there is something on the exotic side, she doesn’t make you feel like you HAVE to use it. You can just substitute something else. Very laid back. The photographs are beautiful (I could take some lessons) , her writing style friendly and informative, and she’s just so cute!
I’m going to be posting a few of her recipes in the next few posts, as my recently turned seven year old had a party that required lots of treats, but we will start with a simple one made in twenty minutes the other morning. Oatmeal nutmeg scones with banana. These lasted one day in my house, and I’m pretty sure my 5 year old son is 90% scone at this point. I can tell when he starts lingering around me, shuffling his feet, that he’s going to ask if he can have another one. I love that kid.
Oatmeal Nutmeg Scones with bananas from Baking
1 large egg
1/2 cup cold buttermilk *
1 2/3 cups all-purpose flour
1 1/3 cups old fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 stick plus 2 tablespoons (10 tablespoons) cold, unsalted butter, cut into small pieces
1/2 cup banana cut into 1/2 inch pieces
Center a rack in your oven and set the oven to 400 degrees F. Line a baking sheet a baking sheet with parchment (if you have it…I was out and it didn’t seem to matter all that much).
Stir the egg and buttermilk together.
Whisk flour, oats, sugar, baking powder, salt and nutmeg together in a large bowl (this will be your main mixing bowl). Drop in the butter pieces and mix them with your finger tips, pinching them with the flour until your mixture looks pebbly. You have some pea sized pebbles, some flaky pieces, and some sandy looking flour.
Add the banana pieces and mix.
Pour in the egg/buttermilk mixture into the bowl and mix it all with a fork until it just comes together (it will be sticky). Not too much.
Then, knead it with your hands 8 to 10 times and then turn the mixture out onto a lightly floured surface. Divide the dough in half and form each half into a 5 inch, rough circle. Cut the circle into 6 wedges and place on the baking sheet. (At this point the scones can be frozen ON the baking sheet, then wrapped airtight. When it’s time to bake, add 2 minutes onto the cooking time. No defrosting is needed.)
Bake for 20 minutes or so, or until their tops are golden and firmish (her words). Transfer them to a rack and cool for 10 minutes before serving, or let them get to room temperature and serve.
* You can substitute regular milk with a bit of white vinegar. Let it get clumpy. Tah dah!