Monday, March 14, 2011

Oatmeal Scones for St. Patrick's Day at Parish House Inn

The Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast, serves up these yummy oatmeal scones for breakfast on St. Patrick's Day ...along with corned beef hash and eggs.
Celebrating the Irish Oatmeal Scones
Yield: 12 scones

1 3/4 cups all purpose flour
1/3 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspooon baking soda
1/2 teaspoon salt
3/4 cup cold butter
1 teaspoon grated orange rind
3/4 cup currants
1/3 cup old fashioned oatmeal
1/2 cup buttermilk
1 large egg, lightly beaten for glaze
extra granulated sugar for topping

Preheat oven to 400 degrees. Coat a baking sheet withy cooking spray.


Combine flour, sugar, baking powder, baking soda and salt. Cut in butter with pastry blender or 2 knives until mixture is crumb ly. Mix in oatmeal, orange rind and currants. Stir in buttermilk and lightly mix just until it forms a sticky but manageable dough.

Turn onto a lightly floured surface and knead 5 -6 times. Roll into a 1 inch thick rounf. With a 3 inch round cutter dipped in flour, cut as many rounds as possible. Gather scraps and re-roll.

Transfer dough to prepared pan. Brush gently with beaten egg and sprinkle with granulated sugar if desired.
Bake for 20 minutes or unti; golden brown. Serve warm with butter and jam. Enjoy!


Chris Mason
Innkeeper
Parish House Inn