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.
Notes:
* 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.
Makes: 16
Prep time: 20 minutes
Baking time: 20 minutes
Ingredients:
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
For serving:
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.
Oh, be still my heart! Now THAT’S a snack to have on hand for all-day medical trips! I have a special pan that has the triangles all set in place, but have never used it. Seemed like a good idea at the time, but I think just cutting them ad hoc as you show is a better choice.
I don’t have oat flour, but DO have several other kinds of “exotic” flours. Presume them to be somewhat interchangeable in a recipe like this, yah? We eat the Bob’s Red Mill 5-grain cereal for breakfast every day (except Special Breakfast Day), so have that on hand. Presume okay to use in place of straight oats?
Virtual hugs,
Judie
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Thank you Judie, I’m glad you find this recipe helpful! It is so easy to make and definitely can keep you going the whole day.
I’m not the cereal for breakfast type (still Israeli with that – chopped vegetables salad with a side of egg and white cheeses is the thing… :)) But I’m all for experimenting with other flours. The oat flour is also from Bob’s Red Mill. I love it and started using it in different bakes and cakes. I also got Millet flour which I will try out soon.
I’ll be happy to know what version you ended up with. 🙂
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I am soooo making these RIGHT NOW!! These scones are fabulous looking – and I know they’ll taste as good as they look! I don’t have oat flour, so I’m gonna try just grinding up some oats in my little food processor. I’ll let you know how that works!!
I’m doing pretty well hobbling around on my broken ankle… I was given an ‘inflatable boot’ which keeps the ankle steady but I’m already sooo sick of it…. ; o ( But eating a few of these scones will make me happy!! ; o )
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Thank you Cecile, I’m very glad you’ve found the recipe worth trying.
The oat flour is very fine, and I’m not sure grinding oats in a food processor can give the same texture. If you have a coffee/spice grinder I think you’ll get better results.
Either way, it’s not that crucial. After all, this is a rustic pastry that can take a lot… 🙂
I hope your ankle will heal soon! Fresh scones are an excellent remedy! 😀
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Thanks for the tips. I’ll let you know how my scones turn out. Where do you live ’cause I see you recommend Demerara sugar, which I believe is raw sugar here in the States. ; o )
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I live in NY. Didn’t know there are different Demerara sugars? I know the kind that is golden and has large crystals.
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OK – I had never even heard of Demerara sugar until I moved to Europe! ; o ) I love the golden shine it gave your scones!!
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I use it a lot, especially for topping cakes like here. It gives wonderful color and crunchy texture. I highly recommend it. 🙂
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Well, look what I just found – don’t you just LOVE ‘google’!? ; o )
“Unlike brown sugar, which is just refined white sugar lightly bathed in a bit of molasses (this is a good thing to know, as you can just substitute brown sugar for white sugar with a bit of molasses added), Demerara sugar is a large-grained, somewhat crunchy, raw sugar with origins in Guyana (a colony formerly called Demerara). Because of the rising popularity of Demerara over the years (with the European market being the early adopters, and the U.S. market slowly following behind) this particular type of sugar is now produced in Mexico, India, Hawaii, among other countries.
Read more: http://www.care2.com/greenliving/what-is-demerara-sugar.html#ixzz48kJORuVe
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Thanks for the info – very interesting! 🙂
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Goodness, you can make anyone hungry with your pictures. Such amazing scones, I am making these soon. Reading raisins and cranberries made me drool! Lots of love Ronit! ❤
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Thank you Sakshi! I’m very glad you liked the photos and recipe. I was very pleased with how these scones turned out. I hope you will too! Have a great weekend! 🙂
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Yes, yes absolutely. Wish you too a great weekend and week ahead! 🙂
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Love the substitutions you made in the recipe here, Ronit. In my opinion, these could be considered healthy scones now! 😉 Great photos of these little delights as well…they looks scrumptious!
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Thank you Nancy! So glad you liked the recipe and photos.
I find the flavor of these even better than the scones made with only white flour. They have more interesting and complex flavor, and the fact they are healthier is an added bonus! 🙂
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These look yummy!!
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Thank you, I’m glad you liked the recipe. 🙂
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As you know, I am a scone lover…these look wonderful Ronit 😋
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Thank you Frances! It’s a real compliment coming from you! 🙂
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Adding ingredients to my shopping list this week. This is a keeper!
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Thank you Donna, I’m glad you liked the recipe and want to try it. I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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I am hoping to find oat flour tomorrow, if not I might have to wait until my next visit to the health food store, but when I do make them you will be the first to know how they turned out!
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Thanks for the update Donna. No rush!
I am enjoying the oat flour and today incorporated it in cookies as well. 🙂
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Love these scones Ronit, and I especially love the fact that the sweetness is kept to a minimum. All the other ingredients are just delightful as are your informative tips. I’m definitely trying these out 🙂
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Thank you Loretta. I’m glad you liked the recipe and ingredients.
I’m usually for “sweet enough” desserts, and in this one I’ve kept the sugar to a minimum, as I serve the scones with jam. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Your scones look delicious, Ronit. This is one treat that I enjoy making so much.
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Thank you Ahila! I’m glad you liked the recipe. 🙂
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Ronit,
The scones look divine and picture perfect! what a great treat for brunch. I like the oat flour and buttermilk that you substituted for cream in the recipe.
Oooh these must taste so yummy served warm and freshly baked! I am drooling thinking of them now:)
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Thank you Sandhya, I’m glad you liked my version. The scones indeed tasted great, fresh out of the oven with butter and jam… I will definitely make them again. 🙂
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Wow! The scones look lovely, Ronit! What a lovely and healthy touch with the addition of oats and eliminating the cream! Yummy!
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Thank you Freda, I’m glad you liked this version. It is indeed a bit healthier and just as tasty as the original. 🙂
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I love these. Straight from the oven: perfect! And you are absolutely right that scones ought to be made more often😀
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Thank you Philip, I’m glad you liked this version. I should indeed make them more often! 🙂
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The scones look awesome Ronit and perfect for a brunch treat! 🙂
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Thank you Linda! They really are a great item for brunch. Always a hit. 🙂
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They look so perfect and tempting !
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Thank you Swapana! I’m glad you liked them. 🙂
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The look and sound wonderful! They’re typically too dry for me (like in England) but it’s then a good excuse to slather on the butter!!!
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Thank you Mimi. I’m glad you liked this version. Fresh with butter on top it’s irresistible. 🙂
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Looks soooo yummy. I’d love to try with oat flour!
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Thank you Rotwein! Oat flour adds lots of flavor and color here. I loved the result. 🙂
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Never heard of oat flour but sounds really good. I’ll try if I come across the flour – a bit difficult to find it here 😦
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It’s a new thing for me as well. I’ve just started experimenting with it. I like mixing different flours and not rely on white flour only. A shame it’s not available everywhere.
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Looking forward to hearing about your experiments 🙂
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Lovely looking scones Ronit! I have to give these a try sometime soon 🙂
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Thank you Nandini, I”m glad you liked the recipe.
I was very happy with how it came out and I hope you will enjoy it too. 🙂
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I LOVE scones and these look divine! Great recipe…I think I may have to make these. 🙂
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Thank you Tonya, I’m glad you liked the recipe. I was very happy with how them came out and hope you too will enjoy them.
I’ll be happy to hear your comments.:)
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I’m looking forward to trying them soon, and I’ll share my results. 🙂
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I love your step by step photos Ronit! I am now craving scones, looks and sounds amazing:)
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Thank you Marisa, I’m glad you liked the recipe and photos.
The good thing about scones is that they’re so quick and easy to make, so you can satisfy the cravings very quickly! 🙂
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The scones look wonderful. The oats and dried fruits are a nice addition.
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Thank you Sheryl. I’m glad you liked the recipe. The addition of the oats and dried fruits worked very well. I will definitely make it again.
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