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Table Charlotte- Recipes for the Week

Scones score major breakfast points
Get the day off to a good start
Published Monday, September 23, 2019 2:45 pm
by Ashley Mahoney | The Charlotte Post

Scones can put a jolt into breakfast.

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We continue our breakfast series with plain scones. Like last week, we recommend you enjoy a scone—or two—with a cup of coffee or tea and a copy of The Post.

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon salt

3 teaspoons baking powder

1/2 cup Greek yogurt

1/2 cup vegetable oil

1/2 cup oats

Preheat oven to 325 degrees

Place flour, sugar, salt and baking powder in a large mixing bowl

Stir to combine

Add vegetable oil and Greek yogurt

Stir to combine

Add a handful of raw oats

Stir to combine

Place dough on a well-greased baking sheet

Starting in the center, press down out into 1-inch circle

Slice into four even triangles

Gently pull the triangles back, giving each space to expand

Top each with a pinch of raw oats (this is purely decorative)

Bake for 25-30 minutes

Remove from oven

Place on desired serving dish

Slice in half, spreading butter or your favorite jam across each slice

Enjoy with a cup of coffee or tea


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