To know me is to know my scones. I bake them more often than anything else and a freezer without a scone is, well...just empty! I have replaced the butter in mine with "I CAN'T BELIEVE IT'S NOT BUTTER" since my heart attack and can tell no difference! This is quite something coming from a scone snob such as I.
Here is a recipe I think you'll love if you adore scones as I do. Enjoy!
1 Cup toasted steel-cut oats (see note)
1 1/4 Cup buttermilk
1 Cup whole wheat flour
1/2 Cup all-purpose flour
1 Tablespoon light brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 Cup chopped dried fruit or currants, dried cranberries, or dried blueberries
1/4 cup unsalted butter, softened
2 Tablespoon heavy cream
Note: To toast steel-cut oats, place them in a preheated, 300-degree oven for approximately 20 minutes. Return the oats to a tightly covered container, storing in a cool spot.
Preheat oven to 350° F.
Butter a 9 inch pie plate and set aside. Combine oats and buttermilk in a small mixing bowl. Let stand for 25 minutes. Combine flours, 1 tablespoon brown sugar, baking powder, baking soda, cinnamon, and dried fruit. When well combined, cut in butter to make coarse crumbs. Add oats and buttermilk and stir to combine. Do not overmix.
Lift up the dough and gently pat it into the prepared pie plate, gently molding to make a neat fit. Using a floured kitchen knife, score through the dough almost to the bottom, making 12 small wedges (or 6 as I do :). Combine cream and remaining brown sugar. Using a pastry brush, generously coat top. Place in preheated oven, and bake for 15 minutes or until golden. Remove from oven and immediately cut through wedges.
Serve hot with butter and jam.
Yield: 12 small scones or 6 nice sized scones.
0 comments:
Post a Comment