Autumn Scones
"The things you can do when you run out of staple ingredients! I ran out of butter and I didn't have any shortening on hand, but I really wanted to make scones, so I substituted canola oil and ricotta cheese. It sounds weird, I know, but they taste great.
Have about a cup or so of extra flour on hand for kneading."
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
20 scones
- Serves:
- 10
ingredients
- 3 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1 1⁄2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1 teaspoon ground cloves
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup canola oil
- 1⁄3 cup part-skim ricotta cheese
- 3⁄4 cup buttermilk
- 1 egg
- 1 tablespoon vanilla extract
- 1⁄2 cup honey
directions
- Preheat oven to 350 degrees.
- Sift the flour into a large bowl and mix in the next eight ingredients until well combined. The result should have the appearance of coarse meal.
- In a separate bowl, whisk the egg with the buttermilk and vanilla extract.
- Mix into dry ingredients with honey.
- Flour a cutting board or clean countertop and pour out the resulting sticky mixture.
- Knead, adding more flour until the batter becomes a dough.
- Roll to desired thickness with a rolling pin and cut out circles of dough using a 3" diameter cookie cutter or the mouth of a Collins glass. Place scones on a cookie sheet lined with foil paper and sprayed with non-stick spray.
- Repeat process with remaining cutaways until there isn't enough to make another scone.
- Bake for 20 minutes.
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