3 cup unsifted all-purpose flour
1 cup oat or wheat-bran flaked cereal
4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 cup milk
1/4 cup vegetable oil
1/4 cup firmly packed light-brown sugar
1 large egg
1 large red baking apple, cored and coarsel, y chopped with ski
1 tbsp butter, melted
1 additional ground cinnamon for topp, ing (opt.)
Directions
1. Heat oven to 425'F. Grease large baking sheet. In large bowl,
combine flour, cereal, baking powder, cinnamon, and salt. 2. In
medium-size bowl, beat together milk, oil, sugar, and egg. Add to dry
ingredients along with chopped apple; mix lightly with fork until
mixture clings together and forms a soft dough. 3. Turn dough out
onto lightly floured surface and knead gently 5 or 6 times. Divide
dough in half. With lightly floured rolling pin, roll one half of
dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining
half of dough. 4. Place scones, 1 inch apart, on greased baking
sheet. Pierce tops with tines of fork. Brush tops with melted butter
and sprinkle with additional cinnamon, if desired. 5. Bake scones 15
to 18 minutes or until golden brown. Serve warm.
Servings: 8 scones
Apple-Oat Bran Scones - Country Cooking Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Historians have proved the existance of recipes back into distant history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something we still use today. Aspicius also describes how the ancient chefs were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and dill. As our culinary historical trip moves on a few more years there are a couple of books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals cooked for the nobility of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices like basil and coriander. These new foods and spices created an explosion in books on cooking, most of which are kept safe in academic collections. During the succeeding few hundred years, the wealthy families of Europe strove to serve the most exotic meals, and as a consequence, the best chefs and their recipe collections were at a premium. Nevertheless, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications are greatly in demand mostly as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Apple Oat Bran Scones Country Cooking recipe.
