Bread

Oatmeal Cream Scones

Gotta love this …… last Friday, I was enlightened with a fascinating thought during lunch – more to the point, it was the fortune cookie that imparted this on me:

All generalities are false

Agree or disagree? I’ll tell you, I agree with that whole-heartedly. In fact, I’ll take it one step further…generalities and assumptions are (almost always) false…..assumptions about you because of your looks, what kind of car you drive, what kind of watch you wear…..the list is endless, of course, but how often do you look at someone and assume you know what kind of person they are based on first impression?

It happened to me twice last week, people making a generality and an assumption about me without knowing me, and it really got me thinking…..

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Oatmeal Cream Scones – adapted from Cuisine at Home

2 cups all purpose flour
1 cup rolled oats
1/3 cup packed brown sugar
1 ½ tsp baking powder
1/3 cup heavy cream
¼ cup milk
1 tsp vanilla extract
10 tbs. cold unsalted butter, cut into cubes

Line a baking sheet with parchment paper and set aside. Stir together the cream, milk and vanilla and set aside.

Whisk together flour, oats, brown sugar and baking powder. Cut the butter into the flour mixture until the butter is in pea sized pieces. Pour in the cream mixture and stir just until the dough comes together – be gentle! Scoop the dough (using a large cookie scoop) onto the parchment lined pan – at this point, you can either bake the scones right away in a 450 degree oven for 15-17 minutes – or cover with plastic wrap, chill, and bake the next day (or later). Serve warm with clotted cream and jam.

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