Honey Oat Scones

Who doesn't like scones?!!!
Whether they're the plain, round English ones slathered with Cornish whipped cream and strawberry jam while on a summer picnic with "lashings of ginger beer" (sorry - I don't know what came over me - a flashback reference to Enid Blyton and the Famous Five there!! :o).  Or maybe they're the large, melt-in-the-mouth triangles of awesomeness that you might get from your local coffee shop, like a little gem in one of our local towns called Sundance Java Bar, where I had THE most scrumptious raspberry and white chocolate scone a while back with a friend - as you can probably tell, I still have dreams about it :o)

I haven't quite reached the 'nirvana' state yet with my own attempts in the kitchen, but this ones comes pretty close if I do say so myself - they have enough flavour to be able to eat on their own, but also they're not too sweet if you want to do some serious 'slathering' with your favourite preserve.

Honey Oat Scones
makes 8 scones

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/2 cup quick oats
1 very heaped Tbs baking powder
1 heaped Tbs sugar
1/2 tsp salt
3/4 cup butter, cold and cut into pieces
1/4 cup runny honey
1/4 cup milk
1 egg, beaten (to glaze)

• preheat the oven to 375 degrees and line a cookie sheet with parchment paper.
• in a large bowl whisk together both flours, oats, baking powder, sugar and salt.
• using your fingers or a pastry blender, work the cold butter into the dry ingredients until you have the consistency of large breadcrumbs.
• in a separate small bowl, mix the honey and milk until combined, then add to the flour/butter mixture.
• blend everything together with your hands to form a 'softish' ball of dough - add a little more milk if the dough seems dry, but not enough to make it sticky.
• pat or roll the dough to approximately a 3cm thickness disc.
• either cut into wedges with a knife or if you prefer, you can cut out circles with a cookie cutter.
• place a couple of inches apart on the prepared cookie sheet, glaze the tops with the beaten egg and bake for 20-25 minutes until golden brown.

 Honey Oat Scones ingredients.

whisk all the dry ingredients in a large bowl.

work the butter into the dry ingredients until you a large breadcrumb consistency.

blend together the honey and milk....

....and add it to the dry ingredients.

blend by hand to form a soft dough.

pat or roll into a 3cm thick disc.

using a large, floured knife, but into wedges.

place on the prepared cookie sheet and brush with the beaten egg.

bake until golden brown.

we were lucky enough to be given a jar of homemade peach jam that went tremendously with these scones.

Granola Bars

If you happen to look inside our pantry at any given time you'll usually be able to spot the big box of granola bars on the bottom shelf, just sitting there looking all nutty and fruity.  They tend to be our 'on-the-go' snack of choice, finding their way into my hubby's lunchbox every day, the bottom of my handbag for that energy boost, various pockets in our backpack and even just grabbed on the way out the door if we're in a rush.  One of the biggest problems though is that they can be a little on the expensive side at times (we try to only buy them when they're discounted at the grocery store).  I've been meaning for quite some time to start making my own and I came across this recipe that is chewy and naturally sweet and just plain scrumptious - I adjusted a couple of the ingredients and their quantities to suit me, and I am so pleased with how they came out.

Granola Bars
adapted from this Joyful Abode recipe
makes 18-20 bars

2 cups oats
3/4 cup wheat germ
1/4 cup shelled sunflower seeds **
1/2 cup shelled pumpkin seeds **
3/4 cup plain unsalted peanuts, crushed **
1/4 cup walnuts, chopped **
1/4 cup shredded coconut **
1/2 cup packed brown sugar
2/3 cup honey
1/4 cup butter
2 tsp vanilla extract
1/2 tsp salt
1 cup dried cranberries **
1 cup raisins **

** these were the seeds, nuts and dried fruit that I had on hand and used in ours,but mix and match your own personal favourites, even chocolate chips if you like, just try and keep to the overall quantity so that you have enough 'caramel' to cover everything completely.

• preheat the oven to 400 F.
• line a 9x11 inch baking pan with wax paper, with enough left over the edges to be able to fold back over the top of the mixture; set aside.
• mix the oats, wheat germ, seeds and nuts evenly across a large rimmed baking tray and toast in the oven for 10-12 minutes, stirring every couple of minutes - I already had some toasted coconut left over from a recent recipe so I didn't need to toast mine.
• meanwhile, in a medium saucepan combine the sugar, honey, butter, vanilla extract and salt; bring to a simmer, stirring constantly.
• once the nuts etc are toasted, put them all into a large mixing bowl along with the dried fruit and pour the 'caramel' over everything; mix thoroughly until everything is covered.
• pour the sticky mixture into your prepared baking pan and push to the edges and corners with a wooden spoon.
• fold the edges of the wax paper over to cover the mixture and press down firmly to compact everything - this way they won't crumble when you cut them.
• cool, in the pan, for 2-3 hours.
• once it's completely cooled, carefully turn out onto a large cutting board.
• using a large knife carefully cut the granola into bars or squares (whichever way you want them).
• store in an airtight container separated with wax paper to stop them sticking together - or as I did, wrapped individually in plastic wrap for easy transport in my hubby's lunchbox :o)

Granola Bars ingredients.

prepare a 9x11 inch baking pan with wax paper long enough to fold back over the mixture.

if you're using peanuts, put them into a plastic bag and 'smash' them a little to break them up (I used the bottom of a thick plastic tumbler.)

mix the oats, wheat germ, seeds and nuts on a large baking tray and toast in the oven.

meanwhile, mix the sugar, honey, butter, vanilla extract and salt in a saucepan and bring to a simmer.

 put the toasted items and the dried fruit into a large bowl and pour over the 'caramel'.

mix thoroughly until everything is coated.

pour the mixture into your prepared baking pan and spread it out evenly.

fold the excess wax paper over and press down firmly to compress the mixture.

once it has cooled and hardened for about 2-3 hours, turn out onto a large cutting board and using a large knife cut into bars.

I managed to get 18 bars today.

I wrapped my bars in plastic wrap so that we can just grab them and go.