Thursday, May 22, 2008

Home on the Range - Arming them with a good breakfast

Welcome to my blog - some recipes, some family stories and fun with firearms.  Tonight a family favorite for breakfast. Yes, the blog is Mausers and Muffins and I'm starting out with a scone here, (which, baked from a bad recipe, can be a lot heavier and thus more deadly than the muffin) but Sigs and Scones just didn't have the same ring to it. :-)

All I could think of was

Sigs and Stones Can Break Your Bones. . . .

Oh never mind.

The recipe is easy to put together, even for an inexperienced baker.  It's got lots of oatmeal and is fairly low in sugar, a delicious, filling treat with a cup of coffee or a glass or milk for the small ones.  If you don't have buttermilk, simply add a couple teaspoons of vinegar or lemon juice to your milk and let sit 15 minutes first. 

3/4 cup uncooked quick-cooking oats
1/3 cup sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter, cut up
2/3 cup buttermilk
1 large egg
Vegetable cooking spray

For topping:

3 tablespoons sugar
3/4 teaspoon ground cinnamon
1 1/2 tablespoons buttermilk


1. Bake oats in a 15- x 10-inch jelly-roll pan at 400° for 6 minutes or until lightly browned. Cool.

2. Combine oats and next 5 ingredients.

3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.

4. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.

5. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon. Brush dough with 1 1/2 Tbsp. buttermilk. Sprinkle with sugar mixture.

6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cut into 8 wedges; serve immediately.