Well... for starters there were family issues that had to be handled, then I was traveling a bit to be with the family. Then somehow my schedule just got a bit out of control, though I'm not sure how it happened. As a yoga teacher, I'm used to a certain amount of changes - even last minute ones - but for some reason it was much more challenging these past few weeks.
I decided to get back on the posting bandwagon as soon as possible because pretty soon my kitchen will be out of commission. That's right, my hubby and I are renovating the kitchen. It's overdue and thus the time has come. Hopefully I won't have too much a gap between posts like this last month. I'm hoping it's just a week or so... fingers crossed.
Anyhow, as I was experimenting with scone recipes recently I decided to give this latest one a whirl: adding Oreos. OMG. What results! They came out GREAT!
Check them out...
COOKIES N' CREAM SCONES
INGREDIENTS:
Original scone recipe can be found here on a previous post.
DIRECTIONS:
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in crumbled Oreos. Add about as much as you want. I used about 1 cup.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
I chose to add sugar glaze icing to top it off, although it doesn't need it. If you like sweeter scones, go for the icing. Otherwise you can leave it off.
I used 1 cup confectioner's sugar, 1 tsp milk, 1/2 tsp vanilla (or you can use any variation thereof as you like it). Then I took Oreo crumbles and sprinkled them on top.
SO GOOD!!!
