Scrumptous Scones and Better Butter

God commands for us to treat our bodies as a temple (1 Corinthians 6:19)- to care for it and keep it well (as best as we can). I've been thinking on this for awhile now. We are not generally big sugar eaters in our house and a lot of our pastas and breads are whole wheat but I sure do love a Whopper occasionally. Am I the only one? (you there, that's wrinkling your nose- good for you!) :)

The other day I made some mistake scones. I call them mistakes because they were thrown together with ingredients that I had on hand. But as I look back on my recipe- I think these are pretty good for us! Although I'd already posted the recipe I will do so again in this post.

For those who are intolerant of gluten this recipe probably wouldn't work so well for you, although it does have gluten free ingredients, it isn't 100% free.

Here's the recipe for what I'm now calling the Scrumptious Scones*:

Oven 400F, Bake time 12-14 minutes

• 1/3 cup BRM** Brown Rice Flour
• 1/3 cup BRM Gluten Free All Purpose Baking Flour (which by the way contains Garbanzo Bean flour, Potato Starch, Tapioca Flour, White Sorghum Flour, Fava Bean Flour)
• 1/3 cup BRM Flaxseed Meal
• 1/2 cup quick oats
• 1/3 cup whole red wheat flour
• 1/3 cup whole white wheat flour
• 1/3 cup white all purpose regular flour
• 1 TB baking powder
• 1/2 tsp salt
• 2 TB sugar
• 1/3 cup butter
• 2 TB BRM egg replacer (which is Whole Soy Flour, Wheat Gluten, Corn Syrup Solids, Algin)
• 3/4 cup 2 % milk mixed to a thick consistency with 
• 1/4 cup powdered whole milk
• and a good sprinkling of Allspice

The total amount of flour should be 2 1/2 cups. The butter was cubed and cut into the flour, sugar, salt, allspice and baking powder mix. The egg replacer required 6 TB of water which I mixed together and then stirred into the milk. 

It was poured into the center of the dry ingredients and mixed with a fork. On a floured surface it was folded about 15 times and split in two. These two I patted out into circles then cut into 6 (one was cut into 8 for some reason) wedges. I cooked them about 16 minutes in the oven because they were supposed to be 'golden' and at 14 they weren't.


*The original recipe is found in my beloved New Better Homes & Gardens Cookbook, 2006, page 128 "Scones"

**BRM stands for Bob's Red Mill. They have these at a local store, thankfully but can also be purchased online. 

I don't usually eat butter or jam on my pancakes, scones, muffins, or even with my oatmeal but I think these would be made perfect with some Better Butter.

Better Butter is something I have grown up with. I found a recipe for this tonight in Laurel's Kitchen handbook (pg 122-123) that is different than the one my mom used. Their recipe calls for:

• safflower, soy or corn oil
• butter
• water
• dried skim milk
• lecithin
• salt

My recipe calls for:

• 1/2-1 cup oil (your choice)
• 1 lb of butter
• salt (optional)

Either way the butter needs to be at room temperature (or fairly soft) and placed in a blender or food processor. Slowly add the oil until all mixed. The Better Butter is better for you than margarine (and arguably better than butter by itself) and it is spreadable straight from the fridge!

Another option for the butter is to make Honey Butter or Jelly Butter. In either of these options, you start with the desired amount of Better Butter and add honey or jam and mix well. Keep this refrigerated.

 

This has been submitted to The Christian Home 

See the latest edition (#7) at The Legacy for Home. Enjoy!