Friday, 8 June 2007

And for breakfast? I'm craving oat flake scone.

Well, summer mornings cannot be escaped, so I'm returning to them once again. With the intention of throwing all bread out of the kitchen cupboard to eat scones every day. With some quality butter and slices of tomato or cucumber or cheese or lettuce... every day. I've fallen in love with this recipe, that uses my A-list ingredients curd cheese, oat flakes and barley flour. Fortunately there's a morning every day.

This recipe does allow variations. If you haven't got curd cheese, you might as well use thick sour cream or sour milk. Feel free to add herbs or spices - for example caraway seems like a good option.

Oat flake scone

200 g curd cheese
1 1/2 tbsp oil
1 1/2 dl oat flakes
1/2 dl barley flour
1/3 tsp salt
1 garlic clove, smashed
1/4 tsp soda

1. Mix together all the ingredients.
2. Spread the dough onto a baking tray that is greased or covered with parchment paper (better option) and form it so that it's about 1 1/2 cm thick.
3. Bake at 220C for about 30 minutes.
4. Serve warm.

The outside of the scone is crispy and golden brown, the inside is soft - the favour of curd cheese. One garlic clove gives quite much taste, but if you want it really garlicky, you may add another. The scone has the flavour of roasted oat flakes, barley flour gives an additional earthly flavour, again. Just get some good butter and it's actually all you need to enjoy the scone, but a ripe tomato or two are a healthy and welcomed bonus!

So is riding roller-blades instead of a bus, as I discovered yesternight.

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