Scones are such tasty and easy to make pastries, that whenever I bake them, I’m surprised I don’t bake them more often. These crumbly and not too sweet mini cakes, are wonderful when served fresh from the oven, with butter and jam.
As I like to serve scones for brunch, I usually add rolled oats to the white flour, for added nutritional value, fiber and texture. Another change I’ve made to the traditional recipe was to use buttermilk instead of heavy cream or milk, as I find it gives lighter texture.
In the version here I’ve also substituted part of the white flour with oat flour, an ingredient I’ve been experimenting with lately. The oat flour added a nice nutty flavor, and gave the scones a beautiful golden color.
I will definitely use this recipe again. I’m sure you will too, once you’ll try it.
* The less you mix and knead the dough, the crumblier the scones will be.
* Oat flour can be found in most health food stores, or online.
* Other dried fruits can be used instead of the ones here. Nuts are also a wonderful option.
Prep time: 20 minutes
Baking time: 20 minutes
1 1/3 cups flour
½ cup oat flour
½ cup rolled oats
¼ cup sugar
½ tsp salt
2 tsp baking powder
½ tsp baking soda
1 stick (115 grams) butter, cold, cut into small pieces
¾ cup buttermilk
1/3 cup raisins
1/3 cup dried cranberries
For the egg wash:
1 egg yolk mixed with 1 Tbs buttermilk and ½ tsp vanilla
2 Tbs Demerara sugar
Butter and good quality jam, preferably homemade
1. Preheat the oven to 385F (195C). Line a cookie sheet pan with baking paper.
2. In a large bowl, mix the flour, oat flour, rolled oats, sugar, salt, baking powder and baking soda. Add the cold butter and mix very briefly to a crumbly mixture, with some lumps of butter. Add the buttermilk and mix briefly. The dough is somewhat sticky, but don’t add more flour, or the scones will be too dense. Add the raisins and dried cranberries, and knead briefly to incorporate.
3. Divide the dough in two and shape each part into a thick, flattened round, about 6” (15cm). Brush with the egg wash and sprinkle the Demerara sugar on top. With a large knife, cut each round into 8 triangles. Place on the baking sheet, about 1/2″ (1 1/4 cm) apart.
4. Bake for 20 minutes, until the scones are golden-brown. Cool to room temperature on a rack. Serve with butter and jam.