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!


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