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Thursday, January 31, 2013
Honey, Lemon, Oat Scones
These scones are delicious on their own, with a bit of butter, or with the homemade blueberry jam I make to go with them. You will not be disappointed!
2 cups All Purpose flour (bleached or unbleached is fine)
1 and 1/2 cups rolled oats (I used quick)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, very cold, and cut into small chunks
2 tsp. fresh lemon zest
1 large egg, beaten
1/4 cup honey (I used organic orange blossom honey)
1/2 cup buttermilk
1 tsp. fresh lemon juice
1 tsp. vanilla extract
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, oats, baking powder, baking soda, and salt with a whisk. Add in the lemon zest and stir it in with a fork.
Using a pastry blender, cut in the butter chunks well, until there are no large pieces left.
In a small bowl, whisk together the beaten egg, honey, buttermilk, lemon juice, and vanilla.
Make a well in the center of flour mixture. Pour the liquid mixture into the well, and mix together with a spoon just enough to evenly moisten the dry ingredients and form a soft dough.
With floured hands, gather the dough into a clump and place it onto a lightly floured surface. Pat the dough into a circle roughly 9" in circumference.Using a sharp knife or a pizza wheel, cut the pieces into 12 triangles (I cut mine in to 6), like you would a pie.
Place each piece about an inch apart on the lined cookie sheet. Sprinkle a pinch of sugar on top of each scone if desired. Bake for 10 to 15 minutes, or until just lightly browned on the top and bottom. They bake quickly, so check on them early.
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