Bob’s Steel Cut Hands
Today we kick off Brunch week! Look at all of our fantastic sponsors who are joining us for Brunch Week.
Scroll to the bottom of this post to see the list of prizes and to enter! I hope one of my friends will win.
I’m a huge fan of Bob’s Red Mill. That’s no secret. Last year I was a top three finalist in “Spar For the Spurtle” and although I did not win the grand prize, the trip to Bob’s home in Portland, Oregon tops my list of prize wins. Have you ever been some place and while you are there you can actually feel your heart? Well, that’s how it was for me. The people at Bob’s Red Mill have heart. I felt so at home there. Bob is an inspiration. I spent the day with him riding in his antique cars, touring his entrepreneurial empire and hearing his story. He works hard for the most real and wholesome grain products on the market. He’s faithful in Christ too, and for that I most admire.
I wrote this recipe and it turned out completely different than I had planned. Don’t you love it when you accidentally stumble upon a delicious concoction?
What I love about Bob’s packaged mixes is that there is nothing artificial in them. No imitation flavorings, just the real ingredients blended together to save us time and money. For instance, this package of scone mix has whole wheat pastry flour, unbleached flour, miniature raisins, evaporated cane juice, Scottish oatmeal, rolled oats, buttermilk powder, baking powder, cinnamon, sea salt, nutmeg, and baking soda. Imagine how much it would cost if you had to buy all those ingredients.
My daughter Julia says the finished product has a Christmas taste. It’s spring, but I might bake these up again in the fall. Oh so delightful with hot tea on this chilly rainy day here in Kansas.
California Walnuts surprised me with a gift. I love surprises in the mail! The California Walnuts really bring these sticky scones to life and give them a personality. The nuts are so fresh, just like when I was a kid. My brother and I used to pick from that big walnut tree in our front yard and then crack them with a hammer.
I decided to make the sticky glaze using Stonyfield Greek yogurt with Honey. This adds a unique and tangy flavor to finish off each tasty bite.
Only 7 ingredients.
- 1 Package Bob's Red Mill Whole Grain Scone Mix with Raisins
- ¾ cup water
- ½ cup plus ¼ cup cold unsalted butter, divided
- 1 red delicious apple, cored, peeled, diced
- ⅓ cup plus ¾ cup chopped California Walnuts, divided
- 1½ cup white sugar or (Bob's evaporated cane juice sugar)
- 8 ounces Stonyfield Organic Greek yogurt with honey on the bottom
- Preheat oven to 425 degrees. Place scone mix in a large bowl. Cut only ½ cup of the butter with a fork or pastry cutter into the mix until it resembles small peas. Stir in the water, apple, and ⅓ cup of the walnuts.
- Divide dough into four balls. Mash each down onto non-stick cookie sheet, about ½-inch thick. Using a knife, cut each circle into 4 wedges like a pie.
- Bake for 12-15 minutes, just until lightly golden on edges. Careful not to over-bake or raisins will scorch.
- While baking, make the glaze.
- IN a heavy saucepan, combine sugar, remaining ¼ cup butter and yogurt. Cook on med-high heat stirring constantly until mixture is a rapid boil. Continue cooking for 5 minutes. Remove from heat and stir in remaining ¾ cup walnuts.
- Remove scones from oven, and let cool on sheet for 10 minutes. Move to a rack, and spoon walnut-yogurt glaze on top. Let cool at least 20 more minutes before serving. Makes 16 scones.