Wednesday, August 18, 2010

whole grain scones with oats and apples


These wholesome scones are heavenly straight from the oven with a smear of sweet butter.  Their delicate crumb makes them best suited for same day consumption.  Interestingly, the recipe calls for dried apples rather than fresh ones resulting in a sweeter, more concentrated apple flavor.  Perfect for breakfast or any time.

whole grain scones with oats and apples

yields 12 scones


1 3/4 cups whole wheat pastry flour (Bob’s Red Mill)
1/2 cup old fashioned rolled oats
1/2 cup oat flour (substitute whole wheat pastry flour, if needed)
1/2 cup unbleached all purpose flour
2/3 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon 
3/4 cup chilled, unsalted butter, cut in 1/2 inch pieces
1 cup dried apples, cut in 1/4 inch pieces 
3/4 cup chilled buttermilk plus additional for glaze
1 large egg



Preheat oven to 375 degrees Fahrenheit.
Place the first 9 ingredients in a large bowl, whisking to blend.  With a pastry blender or the back of a fork, cut cold butter into the dry mixture until it resembles coarse crumbs.  Gently stir in the dried apples.

Whisk buttermilk and egg in small bowl.  Add buttermilk mixture to the dry ingredients in a slow, steady stream, tossing with a fork until the wet and dry ingredients are fully incorporated and a dough has formed.  Do not over mix.
Transfer the dough to a lightly floured surface.  Knead the dough gently, two or three times.  Divide the dough in half.  With floured hands, pat each half into a 6-inch round, about 3/4 inch thick.  Cut the rounds into 6 wedges.

Place the scones 1 inch apart on a large rimmed baking sheet lined with parchment.  Brush each wedge with buttermilk*.  Bake the scones for 20 minutes or until the edges are lightly browned. 

Serve warm.


*These scones freeze exceptionally well.  After glazing, place unbaked scones in a pan or baking dish with sides and cover well with plastic wrap.  Once frozen, scones can be transferred to an airtight container and frozen for up to one month.  Increase baking time by 5 – 10 minutes.

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