Crazy Scone Afternoon Part I
I went scone crazy one afternoon. Yes, afternoon. It wasn’t even the morning and I literally went scone crazy, and by scone crazy I mean, I baked three different types of scones in the matter of a few hours. These healthy scones are perfect for a lovely cup of tea morning after morning after morning. My only adjustment for the next time I make these scones is that I would top them with a maple glaze. This is the one thing these scones needed…maple glaze. YUM. I reckon that these would be great for fall with some brand spanking new maple syrup from the farm. Uh, now please.
Adapted from Smitten Kitchen
1 3/4 cups all-purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup rolled oats (Quick-Cooking or Old-Fashioned)
1+ tablespoon baking powder
1+ tablespoon granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 egg, beaten to brush the top
1) Preheat your oven to 400°F (200°C).
2) Line them with parchment paper.
3) Whisk the flours, oats, baking powder, sugar and salt together in a large bowl.
4) With your fingertips, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
5) In a small dish, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture.
6) Using your hands, bring everything together to form a softish dough. If it feels too dry, add a little more milk but not enough that the dough is sticky.
7) On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds our squares.
8) Glaze the tops with beaten egg and bake for 20 to 25 minutes until the scones are lightly golden.
9) Pull them gently apart when they’ve cooled a bit.
10) Share and Enjoy!
As I said before, very delicious especially with a cup of tea but a maple glaze would make these out of this world YUM.