Happy March, Everyone! I’m so happy that this month has arrived and we can start looking forward to spring. I thought I’d kick off the first recipe of the month with a good old Irish classic. Fruit and Oatmeal scones. These would be perfect to serve as a snack on St. Patrick’s Day. Or served with breakfast, along with a little butter and Jam or honey.
I am not a huge breakfast person. I would be good to grab a scone and go. But if you really wanted to have a serious traditional Full Irish breakfast it might include these scones or this soda bread, eggs, bacon, sausages, potatoes, tomatoes, beans, etc. They do not mess around with breakfast.
You could add any assortment of dried fruit that you happened to have on hand to these scones. I only had dried apricots and raisins and they were lovely together. But I wouldn’t have minded having some dried cherries or cranberries around to throw in as well.
Be careful not to overcook these scones. They tend to get a bit dry and mealy when over-done. I served mine with a bit of spiced apricot jam on top, but you could get away with out adding anything else. These scones are loaded with fruit.
- 1 ½ C. flour
- 1 ¼ C. quick old-fashioned oats, uncooked
- ¼ C. sugar
- 1 T. baking powder
- ¼ t. salt
- 6 T. butter
- 1⅓ C. (6oz) Dried Mixed Fruit(raisins, apricots,cranberries,cherries,etc)
- ½ C. milk
- 1 egg, lightly beaten
- In a bowl, combine flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs; stir in fruit.
- Add milk and egg, mixing until dry ingredients are moistened. Place the dough on a lightly greased or parchment lined cookie sheet. Sprinkle a little flour on top of the dough and roll out or pat dough into an 8-inch circle. With sharp knife, score 12 wedges.
- Bake in preheated 375° oven for 30 minutes or until golden brown.
- Cut the scones apart and serve warm with butter and jam or honey.
Recipe: lightly adapted from Michigan Cottage Cook
