Vanilla Scones

February 28, 2010

1 Cup unbleached all purpose flour

1 Cup whole wheat pastry flour

1/2 Cup Oats

1/2 tsp Salt

1 Tbsp baking powder

1/2 cup vanilla sugar* (see note)

1 tbsp chia seeds (optional)

4 tbsp chilled butter

3/4  cup heavy cream plus more if needed

Combine dry ingredients, cut in butter.  Add 3/4 cup of cream and mix in bowl with wooden spoon, (could also use a food processor).  Add more cream by the tbsp as needed to achieve proper consistency, batter will be dryer than some scones.  Turn out onto a lightly floured counter, knead a few times and pat into a 6 inch round circle.  Cut into 6-8 triangles and bake at 375 for 12-15 minutes.

*Vanilla sugar is easy to make if you have vanilla pods on hand.  Last year I purchased 30 organic vanilla beans for less than $15 on ebay.  I made vanilla extract among other things.  As I would use a bean in recipes I would save the pod.  Once I had a few I threw them into the food processor with a couple cups of sugar and processed it until it was fragrant fine mess.  Then I sifted it (there were still some bigger pieces of pod remaining) and stored it in an airtight container.  The sugar seems to be more vanilla-y than extract.

*Chia seeds are my new favorite thing to throw in scones.   Think of them as flax seeds on steroids.  With an appearance and texture similar to poppy seeds they add a nice crunch to any scone.  I found mine at Whole Foods in the supplement section.


Vanilla Oat Scones

February 15, 2010

I was in the mood, oddly, for a dry, simple scone. I think I really wanted to savor my coffee but of course needed something to go along with it without stealing the show. I found these perfect. If you like the idea of these but not of the dry factor, simply increase your oven temp to 425 and cook for only about 12-15 minutes–I think that would do the trick. I however, loved these as written below.

1/2 C sour cream, mixed with 1/2 t baking soda

1 C wheat pastry flour

1 C unbleached, all-purpose flour

2T raw sugar (plus more for sprinkling)

2T Flaxseed meal (optional)

1T baking powder

1/2t kosher salt

7T cold, unsalted butter

1/2 C oats

1 t vanilla

1 egg

Preheat oven to 375. Mix together the sour cream and baking soda and set aside. Stir together the flours, baking powder, sugar, salt and flaxseed meal if using. Cut in butter until mixture is like coarse meal. Stir in oats. In a separate bowl, add egg and vanilla to sour cream mixture and stir to combine. Stir into dry ingredients and knead to form a nice, smooth dough. Turn onto parchment-lined baking sheet and flatten into a disk about 1.5″ thick. Gently press more raw sugar or sprinkling sugar on the top of the dough, cut into 8 wedges, separate them slightly from each other and bake for about 25 minutes until golden and fragrant. Enjoy!

Honey Scones II

February 2, 2010

1/2 cup yogurt (I used greek nonfat)

1/2 tsp baking soda

2 cups all purpose flour

1/2 cup oat flour

1/2 wheat bran

1/3 cup honey

1 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 egg

Put oats in food processor and process a few seconds till ground but not powdery.  (I don’t suppose it would matter if they were powdery, but mine were not.)  Add in flour, wheat bran, salt, baking powder and pulse a few times.  In a small bowl mix yogurt and baking soda.  Add butter into flour mixture and pulse until it resembles coarse meal.  Mix honey into yogurt mix and add into the flour mix.  Pulse until combined, add in egg.  If the dough doesn’t seem goopy enough you can add in heavy cream by the tbsp full until the consistency is right.  I added in about 1 tbsp of cream.  With a 1/4 cup measure scoop out and put on a parchment lined cookie sheet.  Bake in a preheated 350 oven for 12-18 minutes until golden brown.

Side Note:

These scones definitely got better after a few hours.