So far, this spring has been just lovely weather-wise, and my children have been spending rather enormous amounts of time playing outside, which is wonderful. But yesterday arrived dark and dreary, and it rained steadily all day long. So I decided to plan a fun activity for the afternoon before the kids started to feel stir-crazy.
I decided that a spring tea party would fit the bill. I sent Kira outside (with an umbrella) to collect some wildflowers we could put in a vase, we put a pretty tablecloth on the table, and since there was leftover oatmeal from breakfast that morning, I made up a batch of my favourite scone recipe (see below). We dressed up a bit, sat and enjoyed our tea and scones, and read poems about rain to each other while the rain pattered on the dining room window. It was a pleasant way to pass some of the afternoon. :)
I originally found this recipe online, but as I've altered it I think it's okay for me to post it here. These scones use leftover cooked oatmeal. You'd think that would make them heavy, but instead they are tender, light and fluffy, quite delicious in fact, and just perfect with a little butter and honey (or jam) and a nice pot of tea.
A tasty scone with butter and drizzled with honeyLaura's Oatmeal Scones
2 tbsp butter
2 tbsp honey
1 cup cooked oatmeal
2/3 cup milk
1 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp cinnamon
4 tsp baking powder
1/2 tsp salt
Melt the butter and honey together, and pour them over the cool, cooked oatmeal. Add in the milk and whisk this mixture together until it's evenly combined.
Mix the dry ingredients. You may want to adjust the salt depending on how salty your oatmeal was.
Combine the two mixtures with a wooden spoon. If it seems too moist, add a little more flour. You want the dough to form a rough ball.
Scoop it up in your hands and gently pat into a nice circle about an inch thick on a cookie sheet well greased with butter. If the dough still seems really sticky, dust it with some more flour until you can pat the surface down smooth. Cut into 8 wedges.
Bake at 350 degrees Fahrenheit for 20-25 minutes, or until nicely browned on top (but not too dark). You need to enjoy these while still warm, so the butter will melt. :)