I have a very dear friend I trade books with as often as possible. She is responsible for me having read some truly awful books, that we then mock together. However, she also gives me awesome books, to make up for the terrible ones. The best thing she’s ever given me is The Complete Tightwad Gazette. It’s a resource I have read through a few times, and refer back to frequently. Some of the information is a little dated, since it’s from the 90’s, but the overall concepts and the majority of the ideas are extremely useful. I would recommend it to anyone trying to save money, whether you’re just getting started, or consider yourself a veteran penny pincher. Obviously, it’s right up my alley.
This scone recipe came from the Tightwad Gazette. I’m not generally much of a baker. Hubby and I don’t eat a lot of carbs in general, and for some reason I’m not very good at it. I think baking requires a little more science than I’m capable of, but I keep trying, periodically. I have muffins in the oven right now, and they are nothing to brag about. They taste ok, but never really plumped up. Whatever, I’ll eat them. Here’s an actual recipe to follow:
1 1/2 cups flour
1 cup uncooked oatmeal
1 tsp baking soda
1/2 tsp salt
1/4 cup softened margarine
1/2 cup raisins (I used dried cranberries)
3/4 cup sour milk (or milk with 2 tsp of vinegar added)
1 egg, beaten
Preheat oven to 400 degrees. Mix dry ingredients; cut in margarine and raisins. Stir in enough sour milk just to moisten. Divide the dough in half. Flour hands and pat dough into two circles on a greased cookie sheet about 1/2 inch thick. Cut into quarters. Bake for 10 minutes. Brush on egg and then bake until golden brown. Serve with honey, margarine, or jam.
I was making these for a vegan friend, so I simply left off the egg. I don’t know what purpose it serves, other than to make them pretty? I also checked to make sure I was using vegan margarine. Overall they came out fine. Scones are rather plain, and you can see there’s no sugar in the recipe. I guess that’s why British people cover them in jam and clotted cream. When Mi Madre makes hers, she sprinkles cinnamon and sugar over the top, and I should have probably done the same.
I know these look kind of weird, but that’s because I added chocolate to the dough for the one on the right. I didn’t add enough for the flavor to be evident, just enough to make it looked burned. This kind of thing is why I don’t bake often! But if you want a simple recipe to bring to a brunch, these are easy to make (follow the actual recipe, unlike me). Bring some jam also, and you’re golden.