"a light plain doughy cake made from flour with very little fat, cooked in an oven or (esp originally) on a griddle, usually split open and buttered" - Thefreedictionary.com
"a small, light, biscuit like quick bread made of oatmeal, wheat flour, barley meal, or the like." - Dictionary.com
"a small, thick biscuit, usually rich with cream and eggs, that is cut into diamond or stick-like shapes and baked in an oven or cooked on a griddle. The flour used is usually wheat, barley or oatmeal, with baking powder acting as the leavening agent. Scones are believed to have originated in Scotland as a griddle-baked flat bread." - Mrbreakfast.com
Well, what I made had a biscuit like crust on the top with a soft, light cake like interior on the bottom! So I guess I actually ended up making a hybrid between a scone and a cup cake - hence, I am going to call my product a scone-cake :D The basic recipe is from one of my favourite blogs: Litebite. I came across the recipe for oatmeal and banana scone and had to try it for breakfast this weekend. I also added few other goodies that I felt like and went ahead to bake them in ramekins which ended up as my so called 'scone-cakes'. Irrespective of what it really is, we actually enjoyed having it. One scone-cake with a mug of hot chocolate drink and you are ready to go! Very filling, easy, nutritious and wholesome breakfast. Do give it a try ...
Banana Blueberry Oatmeal Scone-Cake: Recipe
(Source: Lite bite)
Ingredients (makes 4 scone-cakes):
- Instant Oats - 3/4 cup
- Wholewheat flour - 1/4 cup
- Brown sugar -1/2 cup
- Flax seed powdered - 1 tbsp
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Salt - a pinch
- 2 medium size mashed Bananas
- Yogurt - 1/2 cup
- Vegetable oil -1 tbsp
- Blueberry - 3/4 cup
- Raisins - to taste (I added a handful)
- Preheat the oven to 200 deg C while you prepare the cake mix.
- To prepare the cake mix, firstly, mix all the dry ingredients - oats, flour, sugar, baking powder, baking soda, flax seed and salt; with a wire whisk. Remove any lumps.
- Then, blend the wet ingredients - mashed banana, yogurt and vegetable oil.
- Add this wet mixture to the dry mixture and blend well till a good batter is formed.
- To this add the blueberries and raisins and mix gently.
- Butter 4 medium size ramekins and pour the batter into each ramekin. Take care not to fill more than half of each ramekin as the mixture will rise during baking.
- Bake for about 15 to 30 min till the crust is golden brown. Start checking after 15 mins. Insert a toothpick at the centre; if it comes out clean your scone-cakes are ready to serve.