One of my jobs at living history events is to coordinate the food for our group. It’s not that others can’t do it, it’s just something I started doing when Sweet Daughter was tiny. Since I was busy tending a small child (and explaining that yes, she really was a real baby*), I didn’t do much interpreting (which I’m not particularly good at, anyway), and this way I felt like I was actually contributing something if I planned the menus and shopped for the food. My goal is to use what food was in season and available for wherever we are geographically. Most is prepared during the event, but the early risers (and the kids) are a lot happier if breakfast is ready to eat as soon as they’re up. One of my staples for breakfast is this recipe for scones. It’s not a period recipe, but they’re usually gone before the public shows up and asks any questions about them. I love that they use melted butter instead of cutting the shortening into the dry ingredients so they’re buttery, quick to prepare, and they travel well. This means I can make them a day ahead of time, and they’ll last through the weekend. Did I mention that they’re buttery?? Oh, and Sweet Daughter really, really, loves them.
1 ½ cups all-purpose flour
1 ¼ cups rolled oats, uncooked
¼ cup sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
½ teaspoon salt
½ teaspoon or so cinnamon (optional)
½ cup melted butter
¼ cup milk
½ cup raisins (or currants, or dried cranberries, or whatever you’ve got)
Preheat oven to 425 F.
Plump your dried fruit by placing in a small microwave safe bowl, add water to the top of the fruit and microwave for one minute. Set aside – don’t drain the water yet.
Stir the dry ingredients together. Add the melted butter, milk and egg, and mix just until dry ingredients are moistened. Add the drained raisins (or whatever you’re using) and stir them in until just combined.
Divide the dough in half, shaping each piece into a circle about 6 1/2” across. Cut each circle into 6 wedges and place on a baking stone, or a greased baking sheet, and bake for 12 -15 minutes until light golden brown.