Today was an ideal fall day, sunny and cool, the perfect day for chili in the slow cooker. With dinner already done, we had lots of time to fill without dinner prep. How to fill the potential witching hour ahead when dinner is simmering and already made? My toddler and I decided to add an “extra” into dinner since the oven was empty.
The perfect partner for chili are warm rolls. Who knew such a simple recipe existed to whip up a batch of simple scones in under 30 minutes, including baking time?
There’s a time and place for the decadent refrigerated rolls from the grocery store, which give us all the illusion of baking. Real baking, with staples from your cupboard, feeds your soul and your stomach.
This recipe for simple scones or rolls, comes from my mother, who send this inexpensive recipe to me as a starving student. I never made the recipe then, it seemed too “complicated” to the student and new cook in me. However, as a mother now I make this recipe frequently.
3 reasons why I love this simple Roll/Scone recipe:
1) It really is simple. So simple you can invite your kids to help.
2) It’s cheaper than buying fresh rolls or refrigerated dough
3) Your spouse will think you have gone all Martha on him. And you’ll feel all like that uber “good mom” who makes fresh bread and all that…
My two year old daughter, Megan, loves to bake and pull up a chair to stand with me at the counter. She’s so animated, likes to repeat everything I say and the order me around to add the flour, sugar and so on. She’s a perfect Junior Chef in our kitchen. And she’s darn cute in her Dora apron.
Quick Scone Recipe
2 cups all-purpose flour (you can use Whole Wheat but it does make a slightly drier scone)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp sugar
¼ cup vegetable oil
1 cup buttermilk (or regular milk with 1 tbsp of vinegar mixed in and let sit for 10 minutes)
1 beaten egg (for egg wash)
Preheat oven to 425 degrees.
Sift together flour, baking soda, baking powder, sugar and salt.
In another bowl, stir milk and oil together and then combine with the dry ingredients. Dough will become sticky and your Junior Chef will need a hand to continue to mix the dough.
Turn dough onto a lightly floured surface and knead dough 4-5 times. Roll or pat the dough to ½ inch thick and cut with a floured cookie cutter. Or roll to desired thinkness and cut into squares, place on the cookie sheet.
Just before tucking into the oven, paint the tops with egg wash prior to baking (my daughter loved this part “I’m not a baker! I’m a painter!”)
Bake on an ungreased cookie sheet, until lightly browned. Bake about 15 minutes (little bakers like to peek but try not to open the door).
Makes about 20 scones to share with your hungry family at dinnertime. Serve warm if possible and freeze leftovers (they will go stale quickly).