 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
The things you can do when you run out of staple ingredients! I ran out of butter and I didn't have any shortening on hand, but I really wanted to make scones, so I substituted canola oil and ricotta cheese. It sounds weird, I know, but they taste great. Have about a cup or so of extra flour on hand for kneading. Ingredients:
3 cups flour |
1/2 cup sugar |
2 teaspoons baking powder |
1 1/2 tablespoons cinnamon |
1 tablespoon nutmeg |
1 teaspoon ground cloves |
1/4 teaspoon kosher salt |
1/2 cup canola oil |
1/3 cup part-skim ricotta cheese |
3/4 cup buttermilk |
1 egg |
1 tablespoon vanilla extract |
1/2 cup honey |
Directions:
1. Preheat oven to 350 degrees.
2. Sift the flour into a large bowl and mix in the next eight ingredients until well combined. The result should have the appearance of coarse meal.
3. In a separate bowl, whisk the egg with the buttermilk and vanilla extract.
4. Mix into dry ingredients with honey.
5. Flour a cutting board or clean countertop and pour out the resulting sticky mixture.
6. Knead, adding more flour until the batter becomes a dough.
7. Roll to desired thickness with a rolling pin and cut out circles of dough using a 3 diameter cookie cutter or the mouth of a Collins glass. Place scones on a cookie sheet lined with foil paper and sprayed with non-stick spray.
8. Repeat process with remaining cutaways until there isn't enough to make another scone.
9. Bake for 20 minutes.
|
|