I tried a new pot roast recipe tonight and wasn't quite thrilled with the outcome. It was good but not amazing. I think I probably needed to cook the roast a bit longer to get it as tender as I would have wanted.I also forgot to make the potatoes! So I can't really fault the recipe completely. I have a Martha Stewart recipe that I like a lot but was looking for one that did not use wine so as to be a little more child friendly. I'm going to try another roast again soon and hopefully will be able to post a good tried and true recipe!
Rosemary Citrus Scones
Recipe as Adapted from Better Homes and Gardens
Prep: 20 minutes
Bake: 15 minutes
Nonstick spray coating
1 ¾ cups all-purpose flour
1 cup rolled oats
¼ cup sugar
1 tablespoon baking powder
1 tablespoon finely shredded orange peel
1 ½ tsp dried rosemary crushed
¼ tsp salt
½ cup evaporated fat-free milk (I used whole milk)
3 tbsp cooking oil
3 tbsp refrigerated egg product (I used 3 tbsp beaten egg)
I added ½ cup raisins
1. Spray a baking sheet with non-stick coating; set aside. In a large bowl combine flour, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil and egg. Add milk mixture all at once to flour mixture. Add raisins. Stir until moistened.
2. On a lightly floured surface knead dough 10 times. Lightly roll or pat dough into an 8 inch circle about ¾ inches thick. Cut dough into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree oven for 15-18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes, serve warm. Makes 12 scones.