Sunday, February 6, 2011
Mixed Berry Oatmeal Scones
I've already professed my love for scones from Alice's Tea Cup, now... here is another recipe adapted from their cookbook. The cookbook recipe is for Oatmeal Scones, but I like fruit in my oatmeal scones so I've adapted this recipe to reflect my preference.
3 cups flour
1/3 cup sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp ground cinnamon
1 1/2 sticks unsalted butter (12 tbsp)
1 cup old fashion oatmeal
1 cup berries - whatever is in season (I used 1/2 cup raspberries & 1/2 cup blueberries)
3/4 cup buttermilk
1/2 cup buttermilk (reserved)
2 tsp vanilla
1/4 cup heavy cream (for brushing)
1/4 cup raw sugar (for sprinkling)
Smuckers Raspberry Preserves
Alice's Unclotted Cream
1. Preheat oven to 400 F
2. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large mixing bow.
3. Grate the cold butter. Then work into the dry mixture w/ your hands until it has the consistency of fine breadcrumbs. I find that grating the butter makes it easier to mix in.
4. Add the oatmeal until mixed. Then add the berries -- gently combine in flour mixture so that they are evenly distributed and the berries are coated.
5. Add 3/4 cup buttermilk and vanilla to the flour. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (I would use about 1/4 cup, but it depends on how moist/dry you like your scones to be).
BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH
6. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat.
7. Gather remaining dough and repeat step 6 until all dough is used. Be careful to not over work the dough or it will get tough.
8. Brush the top of each scone with a little cream so that sugar will stick.
9. Sprinkle the top of each scone with a little raw sugar.
10. Bake for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in dough, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.
11. Serve with Smuckers Raspberry Preserves (very important that they be preserves) and Alice's unclotted cream.