Lord and Lady Scones by Leonard Armstrong, San Diego, CA
Posted by Malt-O-Meal on January 7th 2009 in State Fair Recipes 2008
- 3 cups Malt-O-Meal Honey Nut Scooters
- 1 large egg
- 1½ cup unbleached all purpose flour
- ½ cup whole milk
- ½ cup sugar (raw preffered)
- 2 tsp vanilla
- 1 tbsp baking powder
- ½ tsp salt
- 2 cups Malt-O-Meal Raisin Bran
- 5 tbsp unsalted butter
Instructions:
- Preheat oven to 450°. Prepare baking sheet by spraying with oil. Pulse in processor scooters, flour, sugar, baking powder and salt for 60 seconds. Add and pulse 1 cup Malt-O-Meal Raisin Bran until all but raisins are powdered. Cut hard butter into slices and add to dry ingredients. Pulse 10 times until butter is the size of peas. Empty processor into large bowl. Whisk egg, milk and vanilla together. Mix egg mixture to dry ingredients until sticky dough forms. Do not worry about bits of unmixed butter, this will help flake the scones. Fold 1 cup Malt-O-Meal Raisin Bran into dough with hands. Tear dough into thirds and make 3 round patties. Place on cutting board and cut in half, and then again. Making 4 pie shapes for each pattie. Place 12 scones on baking sheet and bake for 10 to 14 minutes. Remove when firm. Do not brown. Serve with fruit or cream.
