Oatmeal Scones from Alice's Tea Cup |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, Alice's Tea Cup , by Haley Fox & Lauren Fox Ingredients:
3 cups all-purpose flour |
1/3 cup sugar |
1/2 teaspoon baking soda |
2 1/2 teaspoons baking powder |
3/4 teaspoon kosher salt |
1 teaspoon cinnamon |
3/4 cup unsalted butter, cut into 1/2-inch pieces |
1 cup quick cooking irish oatmeal (such as mccann's irish oatmeal) or 1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal |
1 1/2 cups buttermilk |
2 teaspoons vanilla |
1/4 cup heavy cream (for brushing) |
1/4 cup sugar (for sprinkling) |
Directions:
1. Preheat oven to 425.
2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
4. Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
5. Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 thick. Using a 3 or 3 1/2 biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
6. Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
7. Bake scones for about 12 minutes, or until lightly browned.
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