In celebration of Outlander’s return to the airwaves, I thought I ought to do a post with a bit of a Scottish theme. Monday was also Tartan Day, so the whole thing is pretty timely! (I haven’t yet watched the first episode, because I’m one of those
old new-school people who have to wait for it to come out on the ol’ internets, so no spoilers!)
As I was considering what to do in the way of DIY for this post, I got to thinking about my grandmother. She was a major fan of Diana Gabaldon’s books (in fact, I think she may have been the first in our family to read the series), and would have loved the TV show. So, off I went to my recipe box, to see if any of her recipes would suit the theme. Low and behold: the recipe for her maple oatcakes!
I ended up adjusting the recipe, because the grocery store didn’t have any oat flour. So here is my version of the recipe:
Maple Oat Scones
1/2 cup softened butter
1 3/4 cup white flour
1/2 tsp salt
1/4 cup rolled oats
1/4 cup maple syrup
1/3 cup 35% whipping cream
Heat the oven to 350°. Grease a heavy baking sheet with 1 tbsp of the butter. (I lined mine with parchment paper.)
Mix together the flour, salt, and rolled oats. Work in the rest of the butter. Stir in the maple syrup and cream and mix well.
Make two balls of dough and place them on the baking sheet. Flatten them into circles. Cut each circle into wedges, but do not cut all the way through.
Bake them for about 25 minutes. Remove them from the oven, cut and let them cool. Serve with yummy preserves!
I served my scones with a warm red pepper jelly, courtesy of my good friends Bonny and Jim. They make amazing jams and jellies, and we always enjoy sampling the (literal) fruits of their labour! Thanks, guys!
Oh and in other amazing blog news, I bought my first REAL camera this weekend! I went with the Nikon D3300, and I am already so thrilled with the quality. I had such fun taking photos this weekend: I cannot WAIT for spring to really arrive so that I can chronicle my garden in pictures. I’m in love!
Here’s where I link up each week:
Saturday: Share it One More Time