Unravel he 'scrumpet' mystery
TODAY'S recipe mystery comes courtesy of S. Ho, who wrote in search of a creature called a "scrumpet" -- a cross between a crumpet and a scone, sometimes made with raisins.
To follow the evolutionary trail further: A crumpet is the British version of an English muffin. Or rather, the English muffin is an American version of a crumpet. Either way, it's a yeast bread cooked on a griddle rather than baked.
A scone is a quick bread (no yeast), similar to a basic biscuit, but fancied up with butter, eggs and milk. It's baked and normally served in wedges.
The best I could do with this quest was a recipe for a peanut butter scrumpet that won a contest sponsored by Quaker Oats and the National Honey Board several years ago. The creators were Lisa Keys and son William of Middlebury, Conn.
Normally, I'd just keep looking, but I tried these and the recipe is definitely worth sharing. They bake up like cookies, but dense, chewy and not so sweet. A nice addition to the holiday baking repertoire.
Meanwhile, if anyone's got a recipe for a true scrumpet, please get in touch.
Chocolate Peanut Butter Scrumpets
1 cup flour
1 cup oats (quick or old-fashioned)
2 teaspoons baking powder
6 tablespoons butter or margarine, chilled and cut into pieces
1/2 cup chocolate chips
1/2 cup creamy peanut butter
1/2 cup honey
1/2 cup milk
1 teaspoon vanilla
1/4 cup honey
1/4 cup unsweetened cocoa powder
1 to 2 tablespoons warm water
Preheat oven to 375 degrees.
Combine flour, oats and baking powder. With pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips.
In separate bowl, use whisk or fork to combine peanut butter, honey, milk, egg and vanilla. Add to oat mixture all at once; mix with fork just until dry ingredients are moistened.
Spray measuring tablespoon with cooking spray. Drop 2 heaping tablespoons dough onto ungreased cookie sheets, 2 inches apart. Bake 12 to 14 minutes, until golden brown. Cool on wire rack 5 minutes.
To make glaze: Combine honey, cocoa and enough water to make a pourable glaze. Drizzle over scrumpets. Serve warm or at room temperature. Makes 16.
Nutritional information unavailable.
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