News flash. I have discovered they key to both successful baking and cooking. An ability to monitor time and not burn the place down? That’s a good start. A good recipe? That helps. A well-developed palette? Definitely useful. Rocking music in your kitchen to jam out to while doing your thang? Definitely. But what I am really talking about is…drumroll please…the ability to balance flavors. The key. This is what takes your cooking and baking from just the average JoeSchmo chef to Masterchef/Chopped quality. True story.
I am a firm believer that all baked goods do not have to be sweet. Do not get me wrong, I love my sweets just as much as the next person but when I realized that baked goods could also be (gasp) savory, I was in happy disbelief. Although this breakfast treat is not really savory, it is also not particularly sweet but it is the perfect marriage of tart and sweet. The tartness keeps it a breakfast item but the sweetness gives you a nice little compliment to your morning coffee or tea. I brought these into work one morning and everyone enjoyed them (or so they told me), and I really think you will enjoy them too. I mean…it is a scone.
1 and 2/3 cups all-purpose flour
1/4 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
3/4 cup of frozen blackberries (you could also use fresh, but you’ll have to be extra gentle when you fold them in)
1/2 cup white chocolate chips
2/3 cup almond milk (or buttermilk)
1) Preheat oven to 425 degrees.
2) Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt.
3) Add 1 1/3 cups oats and mix together with your hands.
4) Add butter and and work until mixture resembles coarse meal with some small lumps.
5) Transfer to a bowl and add milk and stir with a fork until a dough just forms.
6) Gently knead on a floured surface a few times.
7) Fold in blackberries and white chocolate chips gently.
7) Make approximately 10-12 3 inch blobs.
8) Transfer to an ungreased baking sheet lined with parchment paper.
9) Bake until golden brown, about 12-14 minutes.
10) Share and Enjoy!
Go and make these, PLEASE! Summertime baking is here to stay!
Other fun scones for you: