Cookies with Perks

Cranberry Orange Oatmeal Cookies postCookies with perks.

That’s dietitian-speak for a cookie that gives you great flavor AND lots of health benefits. So put those extra bags of cranberries to use that are in your freezer (leftover from Thanksgiving!) and whip up a batch of these easy cookies: Cranberry Orange Walnut Oatmeal Cookies.

Hot & Spicy Grammy Perks:
*Oats for soluble fiber to help promote healthy cholesterol levels and heart

*Cranberries for natural phytonutrients that help promote healthy urinary tract and ward off urinary tract infections. And even help with heart health and fight inflammation.

*Walnuts for plant-based omega-3 fatty acids for healthier heart.

*75% whole grain goodness from white whole wheat flour and oats; whole grains help provide satiety, offer many vitamins, minerals and fiber and helps promote healthy heart, blood pressure and digestive system.

Cooking with Grandkids:
*Young toddlers can help measure flour and sugar, whisk flour mixture and add ingredients to mixer, and even help turn mixer on and off and scrape sides of bowl. They can even click the cookie scoop and help get dough on cookie sheet – as long as they’re old enough to have a strong grip with the scoop.

Great opportunity to teach all young children oven safety, too.

Liam (2 1/2) and Elijah (5 1/2) making Papa Pancakes with Grammy Kim. Aug 2015

Liam (2 1/2) and Elijah (5 1/2)  baking with Grammy Kim.

Eli Grammy Aprons

                                                    Elijah & Grammy Kim in our favorite aprons.                                                           



Cranberry Orange Walnut Oatmeal Cookies
Prep time
Cook time
Total time
Recipe type: snack, dessert
Serves: 48-52 cookies
  • ¾ cup white whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks (1 cup) butter, softened
  • ¾ cup sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 heaping teaspoon orange zest (from 1 medium orange)
  • 3 cups quick-cooking oats (dry)
  • 1½ cups coarsely chopped fresh or frozen cranberries
  • ⅔ cup each butterscotch and chocolate chips
  1. Heat oven to 375°F. In a small bowl, whisk together both flours, baking soda and powder and salt. Set aside. In large bowl of electric mixer, combine butter, sugars, eggs and vanilla until nearly blended. Mix in orange zest. Mix in oats. Add cranberries and both chips and mix again just until thoroughly blended. Drop by rounded tablespoons onto ungreased cookie sheets. Bake about 8-9 minutes for a chewier cookie (slightly browned) or 9-11 for a crispier cookie. Cool cookies on cookie sheet about 1-2 minutes before removing cookies to wire racks to completely cool. Store in tightly covered container. Makes about 48-52 cookies.


Fall & Football Favorites

Touchdown! All these fall favorites – apples, pumpkin, sweet potatoes, chili, cornbread – score big time at your next celebration or tailgate party.

Intercept ho-hum tailgate sides with a batch of Maple Apple Baked Beans. Pass the apple and pear slices for my Pumpkin Cheesecake Dip. Huddle for more whole grains with my Skillet Cornbread. And tackle that bag of apples you bought by turning them into Homemade Chunky Applesauce.

Forward pass to my Recipe page for all four recipes and get in the game with great taste and good health for your tailgate party!
(Cornbread photo courtesy My Indiana Home magazine/Journal Communications)


Kim’s Whole Grain Skillet Cornbread
Serves: 8-10 pieces
  • 1 tablespoon butter or shortening for 10-inch cast iron skillet plus more for melting over top of cooked cornbread*
  • 2 cups whole grain stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • ⅔ cup white whole wheat flour
  • 1½ teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅔ cup sugar
  • 3 large eggs, lightly beaten
  • 1¾ cups buttermilk
  • ⅔ cup corn oil
Heat oven to 425°F. Add butter to skillet and place in oven to completely melt. In a large bowl, whisk together corn meal, flours, salt, baking powder, baking soda and sugar. In a smaller bowl, whisk together eggs, buttermilk and corn oil. Add liquid mixture to dry ingredients and stir just until combined with a wooden spoon. Carefully remove hot skillet from oven and spread cornbread batter evenly in skillet. Cook 15 to 18 minutes, until toothpick inserted in middle comes out clean or with just a smidgen of crumb. Immediately after removing from oven, rub top and edges with butter stick, melting it as you rub. Do this several times! Makes 8-10 pieces.

*A 10-inch skillet that is 10-inches across the bottom and 12-inches across the top rim.
Tips & Hints

  1. Find wholegrain cornmeal right near the other cornmeal and flour. Always store it in the fridge to keep it fresher.
  2. Corn oil is exactly the same calories and fat grams as other oils, and it works great for any baking, including corn bread, corn muffins and corn pudding.
  3. Lately I’ve been using full-fat buttermilk in my cornbread, but low-fat works well too.

Homemade Chunky Applesauce
Easy Homemade Chunky Applesauce
Serves: 10 servings of ½ cup each
  • 4 ½ pounds apples (combination of any favorite cooking apples)
  • 1 cup 100% apple juice (such as Simply Apple)
  • 2 tablespoons to ⅓ cup brown sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon finely grated lemon zest
  • 2 teaspoons orange juice
  • ¼ teaspoon finely grated orange zest
  • ¼ - ½ teaspoon allspice
  • 1 ½ - 2 teaspoons ground cinnamon, divided
Peel, core and cut apples into 1-inch chunks. In a 4 to 5 quart saucepan over medium-high heat, combine apple chunks, apple juice, sugar, lemon and orange juices, zests, allspice and 1 teaspoon cinnamon. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally, until apples are tender, about 30 to 35 minutes. Remove from heat and stir in remaining desired cinnamon. Using a fork, wooden spoon or potato masher, mash apples slightly, leaving some chunks. Refrigerate in tightly covered container.

Tips & Hints

  1. Kim likes a less sweet applesauce, Jeff likes it sweeter! I use at least ⅓ cup brown sugar when I’m making a big batch for Jeff’s lunches.
  2. Use more or less spices and zests depending on how you like your applesauce.
  3. Best apples include Gala, Golden Delicious, Granny Smith, McIntosh….just about anything other than red delicious.

Spiced Pumpkin Cheesecake Dip with Apples & Pears
Serves: 11 servings of ¼-cup each
  • 1 package (8 oz.) ⅓-less fat cream cheese
  • 1 can (15 oz.) pumpkin
  • ½ cup firmly packed brown sugar
  • ½ to ¾ teaspoon pumpkin pie spice
  • ⅛ - ¼ teaspoon ground Saigon cinnamon
Combine all ingredients in a food processor until blended. Enjoy immediately or chill one hour before serving. Serve with thickly sliced apples and pears.

Tips & Hints

  1. I normally make a double batch for parties or get-togethers. Use 2 cans (15 oz. each) rather than 1 big 29 oz. can.
  2. Use as much or little of the spices as you want!
  3. If you don’t have time to slice pears and apples, just use gingersnaps, vanilla wafers or graham crackers. Even shortbread cookies.

Maple Apple Baked Beans

Maple Apple Baked Beans

Maple Apple Baked Beans
Serves: 15 servings of ⅔ cup each
  • 5 cans (15 oz. each) great northern beans, rinsed and drained
  • 2¼ cups peeled, chopped Granny Smith apple (2 very large apples)
  • 1⅔ cups chopped sweet onion
  • 1 cup coarsely chopped, cooked bacon
  • 1½ cups hickory barbecue sauce
  • 1 cup pure maple syrup
  • ¼ cup firmly packed dark brown sugar
  • ¼ cup stone ground mustard
  • 2 teaspoons dry mustard
  • ½ teaspoon ground ancho chili pepper
Preheat oven to 350°F. In a large bowl, combine all ingredients and stir well. Pour in 13x9x2-inch glass baking dish coated with vegetable cooking spray. Bake 45 minutes, or until bubbly and heated throughout.

Tips & Hints

  1. Kroger’s new Roasted Bacon that only takes 2-4 minutes is an absolute timesaver for this recipe! Just look for boxes of it in near the refrigerated bacon.
  2. Definitely use hickory barbecue sauce to compliment the maple syrup.
  3. Tarter apples, like Granny Smith, really help balance the sweet maple syrup.


Grain Goodness: From Barley to Brown Rice


The fruits and vegetables of fall – cranberries, apples, pears, sweet potatoes and winter squash – pair beautifully with all types of grains.  Barley is filled with heart-health promoting soluble fiber and when combined with cranberries, raisins and pecans gives you all kinds of health-boosting nutrients. Try my “Curried Barley with Cranberries, Raisins and Pecans.” Or maybe you’d enjoy my “Brown Rice with Pears, Walnuts and Gorgonzola.” It’s a gluten-free grain, those pears are filled with soluble fiber and walnuts provide plant-based omega-3 fats.   Get cooking with the goodness of grains!

Photos courtesy of My Indiana Home/Journal Communications. (Recipes created for My Indiana Home by Kim Galeaz, RDN, CD)

Curried Barley with Cranberries, Raisins and Pecans

1 tablespoon extra virgin olive oil

1¼ cups diced onion

2 – 3 large garlic cloves, finely minced

1½ teaspoons curry powder

½ teaspoon turmeric

½ teaspoon allspice

¼ teaspoon salt

1/8 teaspoon pepper

3 cups fat free, lower sodium chicken broth

1½ cups quick-cooking barley

1/3 cup golden raisins

½ cup dried cranberries

½ cup chopped pecans

Heat olive oil in a large 12-inch skillet over medium-high heat.  Add onions and sauté until starting to become tender, about 4 minutes. Add garlic and cook until onions are crisp-tender, about 2 more minutes. Stir in curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil; add barley, raisins and cranberries. Cover, reduce heat and simmer 15 to 20 minutes, or until barley is tender and all liquid is absorbed. Remove from heat and let stand covered 3 minutes. Stir in pecans and serve immediately.

Estimated prep time:  5 minutes

Cooking time:  30 minutes

Servings: 8 servings of about 2/3 cup each

Difficulty rating: Easy

Brown Rice Salad with Pears, Walnuts and Gorgonzola


3½ cups cooked medium or long grain brown rice*

1 large red Anjou pear, cored and diced (3/4-inch pieces)

2/3 cup chopped green onions

½ cup chopped toasted walnuts

2 ounces crumbled Gorgonzola cheese (about ½ to 2/3 cup crumbles)

2 tablespoons extra virgin olive oil

2 ½ tablespoons white balsamic vinegar

¼ teaspoon salt

¼ teaspoon pepper

In a medium bowl, combine rice, pear, onion, walnuts and cheese. Whisk oil, vinegar, salt and pepper together in a small bowl and pour over rice mixture. Toss lightly to blend all ingredients. Serve immediately.

Estimated prep time:  15 minutes

Cooking time: 45 to 60 minutes for rice

Servings: 8 servings of about 2/3 cup each

Difficulty rating: Easy

*(For 3½ cups cooked brown rice, you’ll need roughly 1¼ cups dry rice and 2 ½ cups water. Measure out 3 ½ cups cooked rice after cooking.)

Pot Pie, Bacon & Peanut Butter

I just talked with Ed Wenck of WIBC about Pot Pie being the hottest food craze right now within the fashion industry.  I think it’s great such a home-style comfort food is in vogue. And you know I always look on the bright side of things, so with pot pie, you’re at least getting some vegetables. Peas, carrots, onions hopefully/maybe? And I’m optimistic that some of the chefs making these pot pies are using part whole-wheat flour in that mouth-watering crust made with loads of creamy butter.

 We also talked about bacon being such a hot thing over the past year. Now I realize bacon may seem so “last year” to some in the fashion industry, but I believe it’s always in style. Sort of like traditional khakis or that classic white shirt/blouse. Some things are just meant to be popular forever.  Like bacon, butter and peanut butter! Mix them all together and you end up with Peanut Butter Bacon cookies.  Enjoy them in moderation, balanced with plenty of activity and exercise! And a big glass of 1% milk.

 Peanut Butter Bacon Cookies

1½ cups white whole wheat flour

1 cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup creamy peanut butter

2 large eggs

2 teaspoons vanilla extract

1 pound bacon, cooked and coarsely chopped

¾ cup coarsely chopped honey-roasted peanuts

Raw sugar for garnish

Heat oven to 375°F. Whisk flours, baking soda, baking powder and salt together in a large bowl; set aside.  Mix butter, sugar, brown sugar and peanut butter together in bowl of electric mixer on medium speed.  Add eggs and vanilla and mix until blended. Add flour mixture slowly, blending at low speed until blended.  Stir in bacon and peanuts.

Shape the dough into 1-inch balls. Arrange on ungreased cookie sheets about 2-inches apart. Gently flatten each cookie by pressing crisscross pattern into tops with fork. Sprinkle cookies liberally with turbinado/raw sugar.

 Bake 8 to 10 minutes, until cookies are lightly golden and set, but not hard. Take care not to over-bake. Cool completely on wire rack. Store in tightly covered container. Makes about 5 to 6 dozen cookies.

Perfect Halloween Menu for Procrastinators

food      KimBlogChili

Beef & Black Bean Chili.

Pumpkin Cheesecake Dip with Pears & Apples.

Ghosts in the Graveyard Pudding Dessert.

No tricks – only treats with this fun, tasty and nutrient-rich Halloween menu. I’m reposting these recipes, because I realize many of you have waited until the very last minute to decide what to serve for your Halloween party. Plus, this also works for a quick dinner before the kids head out for Trick or Treating. Or for busy weeknights.

Get the kids involved with the shopping, prep and cooking. They can help by opening cans of chili ingredients, draining and rinsing those beans, stirring the ground beef in the pan, working the food processor for the pumpkin dip or beating the instant pudding with a whisk. Let the kids help pick out which apple and pear varieties you’ll buy and cut up. Steer them to the Asian pears – sometimes called Apple Pears – and encourage them to try this crunchy sweet-tart fruit which is somewhat like a cross between an apple and a pear. 

And please. Don’t fret about the calories or sugar in this menu. This Halloween, be a good role model for your kids, and talk positively about all the foods and ingredients – even the candy. Help your kids learn that no one food or ingredient is bad or off-limits, but instead, can be enjoyed, savored and balanced with all the right amounts of nutrient-rich foods and plenty of physical activity.  Just FYI: this menu is packed with nutrient-rich foods: pumpkin, beans, onion, garlic, tomatoes, very lean ground beef, milk in the pudding and even spices like red pepper and cinnamon. (Did you know 1 teaspoon ground cinnamon contains as many antioxidants as ½ cup blueberries?!) 

Happiest Halloween and Safe Trick or Treating! 

Bloody Beef & Black Bean Chili 

1 tablespoon vegetable oil

2 ½ cups chopped onions

1 to 2 tablespoons minced garlic

1 pound ground beef round, ground beef sirloin, ground pork or ground turkey

1 can (15 oz.) Kroger light kidney beans

2 cans (15 oz.) Kroger black beans

2 cans (14.5 to 15 oz.) Kroger diced petite tomatoes

3 cans (15 oz.) Kroger tomato sauce

¼ cup brown sugar

½ teaspoon salt

1 ½ teaspoons black pepper

1 tablespoon ground cumin

2 tablespoons chili powder

½ to 1 teaspoon crushed red pepper

6 to 12 drops hot red pepper sauce

Whole grain crackers and/or whole-wheat spaghetti or macaroni (optional for serving)

 Heat oil in large pot over medium-high heat. Add onions, garlic, and ground meat. Cook until beef or turkey is crumbled and cooked thoroughly. Carefully drain grease. Drain all canned beans and rinse to remove sodium. Add beans to onion-meat mixture along with all other ingredients. Stir well. Bring to a boil and then reduce heat to low. Cover and simmer 30 to 45 minutes. Serve with whole-grain crackers and/or whole-wheat spaghetti or macaroni if desired.  Makes about 16 cups (8 servings of 2-cups each) 

Spiced Pumpkin Cheesecake Dip with Apples & Pears 

1 package (8 oz.) Kroger Neufchatel 1/3-less fat cream cheese

1 can (15 oz.) Kroger pumpkin

½ cup firmly packed brown sugar

1 ½ teaspoon pumpkin pie spice

Asian pears, pears and apples, cut into thick slices 

Mix all ingredients in a food processor until blended. Chill one hour before serving. Serve with apple, Asian pear and pear slices.  Makes about 2 ¾ cups (11 servings of ¼-cup each) 

Ghosts in the Graveyard Pudding 

6 boxes (small 4-serving size) instant Kroger sugar-free chocolate pudding mix

12 cups 1% or fat free milk

24 Oreos®, coarsely crushed

6 to 9 Halloween ghosts (peeps) 

Make pudding according to package directions. Spread in 9×13-inch pan. Refrigerate 2 hours. Right before serving, top with crushed cookies (dirt!) and place ghosts on top. Secure with a pretzel stick or toothpick if necessary to make ghosts stand up. Makes about 20 to 24 servings.

Bring on the Blueberries

Blueberry pancakes, blueberry cobbler, blueberry crisp, blueberry muffins, blueberry smoothie, blueberry scones……I could go on and on for great-tasting ways to use this “just coming into-season” power-packed fruit.  They not only give a flavor boost to anything you’re making, but a nutrient-rich boost as well. 

Just look at these blueberry benefits:
*Excellent source of vitamin C, vitamin K and manganese.  *Good source of fiber *Only 80 calories in one cup *One of the highest antioxidant foods

 To kick-off the Blueberry Season, I decided on a decadent desert. This crisp is not only easy to make, it’s over-flowing with berries and streusel. (I can’t stand desserts that are lacking in filling/fruit and/or the rich topping.) This oatmeal version is 100% whole grain, because it uses both oats and white whole-wheat flour. Check out a few of my tips at the end of the recipe.

And stay tuned, because this just the first of my blueberry baking episodes throughout the summer!


Blueberry Crisp


½ cup granulated sugar

2 tablespoons + 1 teaspoon cornstarch

6 cups blueberries

1 tablespoon fresh lemon juice


1 cup white whole-wheat flour

¾ cup quick-cooking oats

½ cup firmly packed brown sugar

½ cup granulated sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 stick (1/2 cup) cold unsalted butter, diced

 Preheat oven to 375°F. In a large bowl, whisk sugar and cornstarch until blended. Add blueberries and lemon juice; stir to thoroughly coat all berries. Pour blueberry mixture into 2-quart glass baking dish. 

In the same bowl, whisk together flour, oats, both sugars and cinnamon. Mix in diced butter with pastry cutter or fingers until coarse crumbs form. Crumble evenly over blueberry filling. 

Bake 35 to 45 minutes or until top is browned and fruit is bubbly at edges. Cool on wire rack for 30 – 45 minutes if serving warm. Otherwise, cool completely, then cover and serve later.


*Since one pint of blueberries is two cups, you’ll need three containers. I always buy four containers, though, in case I have to pick out some of the berries when rinsing….those that aren’t quite ripe or too mushy. I just add a few nice ones from that 4th container.

*My favorite white whole-wheat flour is King Arthur brand.

*I increased the cornstarch an extra teaspoon the second time I made this (instead of just the 2 TB because I thought it was too runny the first time.) I suppose it truly depends on how juicy you

*My 2-qt dish of choice is always the 8-inch glass square Pyrex that comes with a lid. Easy to store in Frig “IF” there are any leftovers!

Two-for-One Special: Oatmeal Raisin & Date Bars

Who doesn’t love a “Two-for-One?” A two-for-one dessert or treat is when you get to savor a satisfying, comforting sweet treat, like cookies, cake, pie, cobbler or candy AND reap the disease-fighting, immune-boosting benefits of nutrient-rich ingredients like whole grains, fruits, vegetables, nuts, seeds and low-fat dairy products. I’d say that’s spending your Treat or Dessert Calories Wisely!

Oatmeal Raisin & Date Bars are one of my go-to choices for the fastest and easiest nutrient-rich treats.  Oats and white whole-wheat flour provide 100% whole-grain nutrients.  Raisins and dates combined create a sweet, antioxidant boost. (Look for pre-chopped dates in packages or containers right next to the raisins.)

Recently I tweaked this recipe to contain a little less saturated fat; it used to call for two sticks of butter. Switching one of those sticks with an equal amount of canola doesn’t reduce the total fat, but it does reduce the saturated fat content. My next tweak will be to reduce that oil amount even further; I have a sneaking suspicion the bars will still be moist and chewy. I’ll keep you posted!

Oh, and like many of my decadent desserts or treats, these bars can easily be mixed, baked, then cut into squares and frozen in big zippered bags. When it’s time for a snack or dessert, just grab one or two, microwave and enjoy!

Whole Grain Oatmeal Raisin & Date Bars

½ cup butter (1 stick), slightly softened

½ cup canola oil

1 cup firmly packed brown sugar

½ cup granulated sugar

2 extra large eggs

2 teaspoons vanilla extract

1 ½ cups white whole-wheat flour (prefer King Arthur brand)*

1 teaspoon baking soda

1 tablespoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon salt

3 cups old-fashioned oats (uncooked)

2/3 cup raisins

1 package (8 ounces) chopped dates

Preheat oven to 350°F. Coat 10x15x1-inch jelly roll baking pan with vegetable cooking spray. In a large bowl with electric mixer, beat butter, oil and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, allspice and salt and mix thoroughly. Add oats, raisins and dates and mix until blended. Spread or pat batter in pan and bake 22 to 25 minutes or until light golden brown. Bars may appear slightly sticky in center with toothpick and they will appear a tad “puffed”. They’ll deflate once cooled. Be sure not to overcook, as bars harden slightly as they cool. Cool on wire rack; cut into bars and store in tightly covered container. Bars can be frozen. Simply wrap individual bars in plastic wrap and place all bars in zippered freezer bag.

Makes about 24 bars (4 x 6 cut) 

Enjoy with a glass of 1% low fat milk for a calcium, vitamin D and protein boost! 

*Use ¾ cup all-purpose and ¾ cup regular whole wheat flour if you can’t find the White Whole Wheat flour.

Running with Scones

Ginger Pumpkin Scones MIHThat’s right – run with a scone. As in when you’re running out the door first thing in the morning and you haven’t even eaten breakfast yet, grab a scone and keep on running!  Eat it along the way or once you get to school or work. Have it with a glass of low-fat milk, a piece of fruit or a glass of 100% fruit juice and you’ve given yourself a nutrient-rich, balanced breakfast. You’ll stay fueled until a mid-morning snack or lunch.

 Scone benefits:
*100% whole grain – from the white whole-wheat flour and oats

*Cinnamon antioxidants

*Omega-3’s from the walnuts

*Potassium and other vitamins & minerals from the banana

*Lots of fiber and whole grain goodness

 These whole-grain scones are simple to make and can be stored in a huge zippered plastic bag at room temp for a couple days. Or wrap each one individually and store all in a freezer plastic bag and freeze…just grab and thaw!

Shopping tip: Saigon cinnamon is available in jars right along side the regular cinnamon in the spice aisle. Saigon cinnamon is a premium cinnamon with strong intense flavor. Raw sugar, also known as turbinado sugar, is found right near all the other sugars in the baking aisle.  It’s a tannish, coarse sugar that is perfect for crunchy toppings. (Please thank Dale H. for suggesting I include this useful info!)

 Banana Walnut Scones

2 cups white whole wheat flour (suggest King Arthur Brand)

1/3 cups old-fashioned oats

1/3 cup sugar

2 1/4 teaspoons baking powder

1 teaspoon Saigon cinnamon

5 tablespoons cold unsalted butter, diced

½ cup chopped walnuts

1 large, very ripe banana, completely mashed

1 large egg

½ cup whole milk, plus extra for glazing

Raw sugar

Preheat oven to 450°F. Spray large baking sheet with vegetable cooking spray. Whisk all dry ingredients in large bowl. Cut in butter with fork, fingers or pastry cutter until no pieces are larger than small peas. Stir in walnuts. Mix mashed banana, egg and milk together in a small bowl. Add to flour mixture and stir with fork just until combined, about 30 strokes. There will be some unincorporated flour, so form mixture into a ball in bowl and gather up all the loose flour. Knead with hands about 8 to 10 times to incorporate, but don’t over-mix. Turn out onto lightly floured surface and pat into ¾-inch circle. Brush circle with a little milk and sprinkle with raw sugar. Cut into 8 wedges and place on large baking sheet. Bake 10 to 12 minutes, until lightly golden brown. Remove from baking sheet and cool on wire rack. Store in tightly covered container, zippered plastic bag or freeze.

Makes 8 large scones.