What’s Cookin’ at Callie’s Cabin: Scones to warm your heart and soul
Ryan Summerlin March 1, 2012
It’s March, the month of St. Patrick’s Day, when Daylight Saving Time begins, and the first day of spring. Speaking of these three events and our fresh Sierra snow makes me think fresh, homemade healthy, warm oatmeal raisin scones and a hot cup of brewed java (yes, I grind the beans) for breakfast.
As a foodie/author-intuitive I often forecast Earth changes. When a prediction comes true – like last March when the great Japan quake-tsunamis hit – it’s a strange feeling like the characters who tune into intuition in the sci-fi films “Final Destination” or “Knowing.” I recall when the earthquake happened I manned my interactive website www.earthquakeepicenterforum/ for hours. When I fell asleep after 3 a.m., I received a call from the producer of The Mancow Show – a popular radio program centered in the Midwest. The voice on the phone reminded me that I forecasted this catastrophic happening on a previous show in 2011. I mumbled, “I know. I predicted it. Did a tsunami hit Hawaii?” I was groggy and he told me to call him when I awoke. After our conversation, I made a large cup of coffee, warmed up a scone from the freezer, and was a guest on the show that morning. A jolt of java and a healthful scone got me through the program and days ahead with media madness after the surreal disaster that affected humanity and our globe.
So, while quakes aren’t on the news this week, a Midwest tornado outbreak is getting attention. Yes, I did predict severe winter storms in this region for 2012 as well as a few significant snowstorms for the Sierra. That brings me back to coffee and scones. During the aftermath, coffee and scones can help warm your heart and soul, wherever you are and how Mother Nature affects you.
Oatmeal Raisin Scones
21⁄2 cups unbleached white whole wheat flour
1 cup quick oats
1⁄4 cup brown sugar
2 tablespoons honey (orange blossom)
1⁄4 cup European style butter (cold cubes)
1 brown egg
1 – 11⁄2 cups organic half and half
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
11⁄2 cups raisins, fresh
Confectioners’ sugar or sugar in the raw
Preheat oven to 375 degrees. In a bowl, mix flour, sugar, baking powder, baking soda, and spice. Add chunks of butter, sliced in small squares. In another bowl, combine milk, egg, honey, and vanilla; stir till a dough like mixture forms. Fold in raisins. Drop spoonfuls onto a parchment-lined cookie sheet. (Or, you can also form into a ball, roll out on a floured cutting board and cut into 1⁄2 inch triangles or circles to achieve that bakery-perfect look.) Bake till brown, about 15 minutes. Dust with powdered sugar or Sugar In The Raw.
Makes 12 medium scones. Slice and serve warm with all-natural berry jam or raw honey.
The half and half makes scones more decadent than with regular milk. Using raisins gives these sweeties an oatmeal cookie flavor. But because I use less fat, less sugar, and can drizzle honey on each one, it’s more healthful than cookies. The best part is, after savoring one oatmeal raisin scone paired with a cup of coffee (it has its own health perks) you’re good to go. And don’t forget the fresh-baked-cookies scent in your kitchen.
Motto: If you’re craving sweet treats for energy, take a different route. Healthy up with good-for-you foods that feed the soul and spirit.
– Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. Her website is www.calorey.com.