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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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Really nice change from regular scones. The oats give them a nice texture. Makes about 24 scones, or less if you like them bigger. Ingredients:
12 1/2 ounces all-purpose flour |
1/2 ounce baking powder |
1/4 ounce baking soda |
1/4 ounce salt |
4 1/2 ounces sugar |
9 ounces unsalted butter, chilled |
7 1/4 ounces old fashioned oats (i haven't tried these with instant oats, so i cannot say how they would work with them) |
6 ounces raisins (or you could use any other dried fruit that you like. i also like to use chopped dried apricots in these) |
6 ounces buttermilk |
1 egg, beaten, for brushing over the scones |
sugar for sprinkling on before baking (i like to use turbinado sugar as it gives a nice sparkle and a bit of crunch. pearl sugar would be very nice on these also. regular granulated would also do in a pinch, just use it sparingly) |
Directions:
1. Line 2 sheet pans with parchment paper.
2. Preheat the oven to 400f.
3. In a large bowl mix together the flour, baking powder, baking soda, salt and sugar.
4. Cut in the butter until the mixture resembles coarse pea sized chunks.
5. Add the oats and raisin and mix just a bit to combine.
6. Pour in the buttermilk and mix until just blended.
7. Turn the dough out onto a floured surface and pat out into a rectangle about 1 1/2 inches thick.
8. Cut the scones into triangle-esque shapes and place on the prepared sheet pans leaving about 1 inch between each scone.
9. Brush the tops of the scones with the beaten egg and sprinkle each one with sugar.
10. Bake for about 12 minutes or until nicely puffed and golden brown.
11. Best served the day they are made.
12. The scone dough can be cut out and frozen before baking for up to one month, just layer the dough between parchment sheets and wrap it well with plastic film or place it in an airtight container. Allow to thaw in the refrigerator overnight before eggwashing and baking..
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