New recipe and pictures

This week's new recipe was an oat scone from the Ovens of Brittany, a well-known Madison bakery that was in business for almost 30 years. One of my regulars from the bakery comes into the coffeeshop about once a week and she gave me the recipe. It tasted pretty good. I used dried cranberries since I didn't have currants, but any dried fruit of your liking would suffice. Below is the full recipe; I cut it into quarters.

Ovens of Brittany Oat Scones:
-3 cups AP flour
-3 cups oats
-1/2 cup sugar
-2 T. baking powder
-2 t. cream of tartar
-1 t. salt
-1 1/2 cups dried currants
-2/3 cup melted butter
-2 eggs
-1 1/2 cups milk

Combine the dry ingredients. Melt the butter in a separate bowl and then add the eggs and milk. Add it to the dry ingredients and mix for a sticky dough. On a floured board, roll out to 3/4" thickness. Cut with a biscuit butter or 2 1/2" diameter glass. Bake at 360 (yes, 360) for 22 minutes.


A serious face in this one, but oh so cute. :)


Got him to smile in this one :)