baking experiment

This morning I've taken this recipe for Scottish Oat Scones:
http://allrecipes.com/Recipe/Scottish-Oat-Scones/Detail.aspx?prop31=3
And tweaked it...

Of course I'm using a substitute for wheat flour - a mix of potato starch & flour, tapioca flour and glutinous rice flour. And then it calls for rolled oats, but I wanted to use the steel cut. Regular rolled oats take five minutes to cook in water for breakfast cereal, but the steel cut oats I have had a 30 minute cooking time. So... I cooked them as if I were making regular oatmeal (and didn't quite make it to a half hour, I think, because I was afraid if I tried they'd just be dried out lumps on the bottom of the pan), and then put the oatmeal into the scone recipe.

I thought that with that much water (in the oatmeal) it would need less milk, but it seemed to need just as much to be able to pick up and form into balls. However, 15 minutes cooking time doesn't seem to have been near enough, they're still quite soft and whilte. I'm giving them a few more minutes to see if I can get some browning.

If this works I'll be amazed.

(no subject)

Guess what? It's raining. Not heavy misting or light drizzled, but more of a heavy drizzle with occational pour. How long has this wet weather been going on? How long is it going to go on? I don't really mind it, myself, but it's getting people down, and it's really not right for this time of year around here. And there's no climate change going on at all, just ask the conservatives.

(no subject)

Yeah, these are not actually what you'd call scones. They're gummy. The guy at Sun Oriental Market warned me that glutinous rice powder is too gummy for bread, but I've used it before in cornbread, so I figured it would work. Maybe it's the way I cooked the oats.

I'm going to eat them, though, because I didn't eat anything else. And hey, they're oats. And maybe it's just because I'm so damned hungry, but they taste okay.