Today is St. Brigid’s Feast Day. At dinner we read about St. Brigid while we ate vegetable soup and some oatmeal scones.
The Oatmeal Scones recipe follows. They were okay and as substitute for St. Brigid’s bread, which I could not make because I was lacking buttermilk and every recipe I checked needed buttermilk. I think next time I’d add maybe blueberries or dried cranberries to these scones.
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup butter, melted
- 1/3 cup milk
Directions
- Preheat the oven to 425 degrees F. Lightly grease a baking sheet.
- In a large bowl, mix the flour, oats, sugar, baking powder, salt. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
- Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.