The photos depict scenes that have become very familiar to East Tennessee, as well as many other parts of the country this winter. We have had so much more snow than usual this winter. Sometimes it's a pain, but overall I love it!
It has been a fun, magical winter for Calli. A day out of school often means a special breakfast. This will forever stand out in my mind as "the winter of the scone." It has been Calli's most requested breakfast.
Below is the recipe that we use. I mix it all with my stand mixer and bake it on a pizza stone.
Fruit and Oat Scones
1 1/2 cups all-purpose flour
1 cup rolled oats
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/2 cup diced mixed dried fruit (I like dried cranberries)
1/2 cup milk
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Preheat oven to 400 degrees. Combine flour, oats, brown sugar, baking powder and salt. Cut butter into mixture with a pastry blender until it resembles coarse crumbs. Stir in dried fruit. Add milk; mix just until dry ingredients are moistened. Turn dough onto lightly floured surface; knead gently 8-10 times. Using lightly floured roller, roll dough on a baking sheet to a 9-inch circle, about 1/2 inch thick. Cut dough into 12 wedges; separate slightly. Combine sugar and cinnamon; sprinkle over dough. Bake 15-17 minutes or until golden brown. Serve warm.