Bacon and Cheese Scones and A Book Review

These savory scones are a great grab-and-go breakfast for those busy days and a perfect treat on those lazy mornings when you can enjoy them with a hot cup of coffee and a glass of freshly squeezed orange juice.

Preserved Lemon Scones and a Book Review #BreadBakers

These flaky, slightly sweet but more savory scones come together quickly using a food processor.  They have a deep tartness from the preserved lemons.  

 The Bread Bakers are sharing Scone recipes today......

Chinese 5 Spice Scones and a Book Review

These flaky and savory scones are flavored with toasted sesame seeds and Chinese 5 Spice Powder, fusing the cultures of England and China. 

I was inspired to meld these flavors while reading Babel, a mystical, alternate-reality novel with some speculative historical fiction......

Cinnamon Apple Scones inspired by The Secret, Book and Scone Society #CooktheBooks

Flaky dough studded with apples and flavored with cinnamon, these fresh apple scones are a delicious way to start the day.

I was inspired to make these scones after reading our Cook the Books Selection for this period......

Sourdough Mango Scones #BakingBloggers

These quick, simple, flaky scones start with your sourdough discard.  I chose to dice up some dried mango to fold into the dough.  The results were amazing!!

The Baking Bloggers are sharing Scone recipes this month........

Amazing Cherry Almond Sourdough Scones #FoodieExtravaganza

Tender flaky biscuits studded with dried cherries and slivered almonds are perfect with your tea for breakfast or for an afternoon snack to carry you through the day.

We are having a Tea Party today over at Foodie Extravaganza........

Oatmeal Scones #FantasticalFoodFight

The theme for our Fantastical Food Fight this month is Oatmeal. 

January is National Oatmeal Month  so our leader, Sarah of Fantastical Sharing of Recipes, asked us all to share a recipe containing oatmeal.

We had also celebrated Oatmeal this month with my Foodie Extravaganza group.  I made some wonderful Carrot Cake Oatmeal in the Instant Pot.  It was tempting just to make some cookies but the New Year is upon us and I am trying to eat a little more healthily.

I found this recipe for Oatmeal Biscuits at Taste of Home. There was no photo available with the recipe but I could tell from reading the ingredients that they would be delicious.

So I mixed them up.

Cut them out.

And baked them up.

They turned out a beautiful golden brown but they were not light and fluffy which is what I think biscuits ought to be.  

I was serving this as part of a breakfast for my family who were visiting from out of town during Epiphany a couple of weeks ago.  They were eagerly awaiting them to come out of the oven as the house was smelling wonderfully delicious.

I pulled them out of the oven and thought "oh well, I can always make toast to go with the sausage and eggs".  I tentatively took a bite of one expecting it to be hard as a hockey puck.  Imagine my delight when I found a tender, airy inside surrounded by the beautiful golden outer layer!!  I broke of a piece and gave it to my niece.  She smiled and grabbed one for herself.  

I suddenly knew why there was no photo with the original recipe.  Nobody would want to make these "biscuits" that hardly had any rise during baking.  As I enjoyed the rest of mine, it occurred to me that they were more the texture of scones.  Problem solved.....I did not make Oatmeal Biscuits with breakfast but Oatmeal Scones.  This, my friends, is what we call a happy accident.  

I put them on the table with breakfast and my great nephew said "Wow, these are good" as he reached for his second one.  They are slightly sweet and delicious all by themselves or as part of a breakfast.  They are ready in less than half an hour so they are perfect to make up in the morning so people can grab them on the way out the door.

Don't forget to stop by and visit the other Oatmeal Creations being shared today by members of the Fantastical Food Fight.

Oatmeal Scones

adapted from Taste of Home

2 c. flour

1/2 c. brown sugar, packed

2 t. baking powder

1 t. baking soda

1 t. salt

1/2 c. shortening

1 1/4 c. quick cooking oats

3/4 c. milk

Place the flour, brown sugar, baking powder, baking soda and salt in a large bowl.  Stir to combine.  Add the shortening and, using a pastry blender, cut into the dry ingredients until it is crumbly with no pieces larger than the size of a pea.  Stir in the oats and milk.  Turn onto a floured work surface and pat into a round approximately 3/4" thick.  Using a round biscuit cutter, make as many scones as possible and place onto a baking sheet covered with parchment or a silicone mat.  Rework the dough into a 3/4" round again, being careful not to overwork it, and cut the remaining dough into rounds and place onto the baking sheet. You may need more than one baking sheet as you want to allow an inch between each scone.

Bake in a preheated 375* oven for 15-20 minutes, until light golden brown.  Print Recipe

More Outrageous Oatmeal Creations

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An InLinkz Link-up

Currant Drop Scones for an Irish version of #BreadBakers

I am hosting our Bread Baker's group this month and I invited the others to share their favorite Irish bread in honor of St. Patrick's Day.

This is such a creative and talented group of bloggers that I knew there would be tons of new recipe ideas for our readers in plenty of time for the big event on Friday.

To my knowledge, there is not a drop of Irish in my bloodline but I still celebrate St. Patrick's Day each year.  I put on my green, I make corned beef and cabbage and I drink green beer.  I also have been known to throw a dinner party or two.  

I found a recipe for Butterscotch Drop Scones at Epicurious.com that I adapted for today's event. Scones are definitely perfect for celebrating St. Pat's Day but I didn't want the sweetness of butterscotch.  I know that currants are also popular in Ireland so I decided to add them to the dough. I loved the fact that these are drop biscuits instead of the normal rolling and shaping of the dough.

This recipe was not only easy and quick but the scones turned out absolutely perfect.  Flaky and light with a beautiful crumb.  The currants added texture and a touch of sweetness to the scones.  These were served as part of a brunch buffet but would work equally as well for dinner and they make great snacks during the week as well.  I slathered mine with a blueberry and lemon jam that our son, Anthony, had made and gifted to us.  It was soooooooo good.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


You will be able to see what the others were inspired to create by scrolling past my recipe.  I have my eye on a couple of these.....eeeny meeny miney moe....how will I ever decide?  Luckily there is no rule that says I can only eat these great breads on St. Pat's Day.

Currant Drop Scones
adapted from Epicurious


2 c. flour
1/3 c. packed brown sugar
1 T. baking powder
3/4 t. salt
1 stick cold butter, diced
1 c. dried currants
1/2 c. half and half
1 egg

Sift together the flour, sugar, baking powder and salt in a medium bowl.  Add the diced butter and rub in with your fingertips until a coarse meal is formed.  Mix in the currants.  Whisk together the half and half and egg in a 2 c. measuring cup.  Pour a little at a time into the flour mixture, stirring after each addition with a fork, until the dough clumps together and is moist.

Drop dough by 1/4 cupfuls onto an ungreased baking sheet leaving an inch or so between scones. Bake in a preheated 400* oven for 15-20 minutes, until golden brown and a skewer inserted in the center removes cleanly.  Print Recipe

More Irish Breads

• Apple, Beer, and Cheddar Soda Bread by A Baker's House 
• Blaa by Sara's Tasty Buds 
• Caraway Rye Soda Bread by A Salad For All Seasons 
• Carrot and Dillisk Bread by A Shaggy Dough Story 
• Cheddar and Herbs Soda Bread by Ambrosia 
• Currant Drop Scones by A Day in the Life on the Farm
• Egg Free Irish Raisin Tea Scones by Gayathri's Cook Spot 
•  Four leaf Clover Rolls by Cook's Hideout  
• Guinness Bread Rolls by The Bread She Bakes  
• Guinness Buckwheat Bread by Baking Sense 
• Irish Amber Ale Pretzels by Cindy's Recipes and Writings 
• Irish Barmbrack by The Schizo Chef 
• Irish Freckle Bread by Mayuri's Jikoni 
• Irish Freckle Bread by Passion Kneaded 
• Irish Multigrain Bread by What Smells So Good? 
• Irish Soda Bread by Herbivore Cucina 
• Irish Soda Bread by Sneha's Recipe 
• Irish Soda Bread Scones by Spill the Spices 
• Irish Soda Buttermilk Bread by Sizzling Tastebuds 
• Oat and Potato Bread by Karen's Kitchen Stories 
• Potato Clover Leaf Rolls by Spiceroots 
• Soda Bread Farls by Food Lust People Love
• Soft Wheat Irish Soda Scones with Raisins (Spotted Dog) by The Wimpy Vegetarian 
• Super Easy Potato Roll Recipe by Hostess At Heart