New Year’s Scones

December 29, 2009

As in New Year’s Resolution Scones. I wanted something that I would feel good about eating every day. These have a healthy dose of whole grains, berries full of antioxidents, an egg for protein about 1/2 T of butter per scone. Not bad.

1 C oats

1 1/2 C all-purpose, unbleached flour

3T flaxssed meal

2T raw wheat germ

1/4C packed brown sugar

2T granulated sugar

3/4t kosher salt

1T baking powder

1/2t baking soda

1 C frozen cranberries

6T cold, unsalted butter, cut into pieces

1 egg

1t vanilla

1/2 C buttermilk

1/2 C frozen blueberries

oats and turbnado sugar for sprinkling

Preheat oven to 425. In a food processor add the oats and process until finely ground. Add the rest of the dry ingredients and the frozen cranberries and pulse a few times until the cranberries are ground up. Add the butter and process until mixture is like coarse meal. Stir in (do not process) blueberries.  In a separate bowl mix egg, vanilla and buttermilk. Add dry ingredients to wet ingredients and mix by hand (not in the food processor) until dough comes together–if it is too dry, add buttermilk by tablespoons until it forms a cohesive mass.  (Dough should be wet and sticky–more so than traditional scone dough). Scoop out 10 mounds of dough onto a parchement lined baking sheet. Gently press some oats and sugar into the top of each scone. Bake for 12-14 minutes or until golden and slightly firm to the touch. Once out of the oven, let sit for 15 minutes before eating. Warming leftover scones on subsequent days in a 300 degree oven for a few minutes yields great results.


Christmas Scones

December 24, 2009

2 C all-purpose, unbleached flour

1/4 C oats

2T flaxseed meal

2 1/2 t baking powder

1/2t kosher salt

1/2t baking soda

1/4 C sugar

6T cold, unsalted butter

1/2 cinnamon chips

1 egg

1/2 C sour cream

1t vanilla

whole milk or half & half

Christmas sprinkles

Preheat oven to 425. Line a baking sheet with parchment paper. Pulse dry ingredients in food processor then add in butter (cut into 1T slices). Pulse until mixture looks like coarse meal. Put in bowl and stir in cinnamon chips. In a separate bowl mix egg, sour cream and vanilla. Add to dry ingredients and stir until a dough forms–knead a few times to bring it together. If mixture is too dry, add whole milk or half & half (or anything other than low-fat milk) by 1T increments until dough can be kneaded into a cohesive ball. Flatten ball into a disk about 1 inch thick. Sprinkle with Christmas sprinkles and press gently into the dough, just enough to stick. Cut into 10 wedges and lay on baking sheet. Bake until just starting to turn golden, about 10 minutes.

Merry Christmas!

Sweet-Tart Scones

December 11, 2009

I’ve been trying to create a good scone using blueberries and cranberries and finally came up with one that has good flavor and good texture. Most of my previous attempts tasted good but came out too cakey to truly be called a scone. This is a modified version of the oatmeal scone recipe from my Baking Illustrated cookbook. (BTW any baker would love this cookbook for Christmas–I have yet to make anything that isn’t great and fairly easy from it. The quick cinnamon buns are fantabulous and will grace our Christmas morning table).

3/4C unbleached, all-purpose flour (I always use King Arthur)

1/4t baking soda

1t baking powder

scant 1/4 C sugar

1/2t kosher salt

3/4C rolled oats, toasted

4T cold, unsalted butter

1/4C whole milk

1/4C sour cream

1/2t vanilla

1/4 C blueberries (I used frozen)

1/4 C frozen (not dried) cranberries (halved is ideal)

Heat oven to 375 and toast oats on a baking sheet for about 7 minutes. Let cool.

Turn oven up to 450.

Mix all dry ingredients except oats and cut in butter until mixture resembles coarse crumbs. Stir in cooled oats. In a spearate bowl mix milk, sour cream and vanilla. Toss blueberries and cranberries into dry ingredients and then quickly mix in the wet ingredients and gently stir/fold until evenly moist. Using a 1/4 measuring cup scoop out mounds of dough onto a parchment lined baking sheet. Slightly press down each mound and sprinkle with demerara or turbinado sugar. Bake at 450 for about 12 minutes or until dark golden. *Let sit for 10 minutes.

Makes 8 smallish scones