Cinnamon Raisin Scones

I belong where there are coffee shops that know the difference in flavor and aroma between world regions.  I belong where the french press is the only way to make coffee, with the exception of an espresso machine or a vacuum brewer, (and if you don't know what that is, look it up and thank me later).  I belong where the tattoo-covered, flannel-wearing, pierced, and slightly dirty looking baristas can tell you every detail about each and every bean and exactly what to pair with your coffee choice.  

By golly, I belong in Portland.

But, at this moment in my life, I am living in Seoul where God has put me.  And as I continue to practice my coping skills, I find that there is a tremendous amount of comfort in brewing a cup of french press and baking something delicious in my tiny Korean kitchen.  It's the closest to a rugged, yet classy, Portland-style coffee shop experience I can get.

So, here is my latest creation.  These are delicious, so try them, make some coffee, find a window, ledge, couch, or somewhere cozy to nestle yourself, and enjoy.

Ingredients:

3/4 cup Go-Lean Crunch cereal

1/2 cup milk

1/2 cup yogurt 

(plain or slightly sweet)

3 tablespoons butter

1 egg

1/3 cup raisins 

3/4 cup flour

1/4 cup sugar 

1 tablespoon baking powder

1/4 teaspoon salt

1/2-3/4 teaspoon cinnamon

Optional:

1/4 cup yogurt

2-3 tablespoons sugar

lemon juice 

To begin, pour your cereal, milk, yogurt, egg, raisins and butter (melted) into a bowl to soak.  I use Go-Lean because Korea does not seem to know what oats are, but you can use whatever you prefer.  If you choose a cereal that is crunchy like Go-Lean Crunch, then you must soak it.  If not, you can simply mix your wet ingredients together and mix your oats or non-crunchy cereal in with your dry ingredients.  

Mix and set aside.  

Try to give this mixture at least 10 minutes to soak, if possible.

 In another bowl, sift or combine all the dry ingredients thoroughly, sans raisins.  Make sure you do not skimp on the baking powder, for the key to these scones is how they rise when cooking. 

Now combine the wet and dry ingredients together.  You want to make sure they are fully combined, for a mouthful of baking powder is terrible, but do not over mix.  If you do, they will not rise like you want them to.

Now, if you are in Korea, you probably don't have an oven.  If that is the case, warm a frying pan on your stove and melt butter all over the pan to avoid sticking.  Then spoon your batter into the pan.  Using a second frying pan, cover the cooking scones so that the trapped heat will cook your scrumptious sweets throughout.  Make sure your heat is no higher than medium - you do not want to burn the batter.  See the picture below.

It should look like this.

When the batter begins to form tiny bubbles (like when cooking pancakes), flip them over and cover again with your second frying pan.  They should cook on each side for 3-4 minutes, roughly.  If you are so inclined, combine the optional ingredients and pour the icing-like mixture over your scones prior to serving.  

When they are reading, they should be fluffy, butter, slightly-crispy deliciousness that will melt in your mouth while you sip on your coffee and join me in my imaginary Portland-style heaven.

 Enjoy!