Maple Oatmeal Whole Wheat Scones
07-31-2012, 07:02 PM
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Maple Oatmeal Whole Wheat Scones
Maple Oatmeal Whole Wheat Scones
Copyright 2010, Helen Sherburne, All Rights Reserved
These are so good they melt in your mouth and you'll wonder if you ate one at all!
Makes 12 scones
Heat oven to 425º
Line large baking sheet with parchment paper and set aside
Measure all dry ingredients into large mixer bowl and stir to mix.
3/4 cup whole wheat pastry flour
3/4 cup whole wheat flour
3/4 cup oat flour
1/2 cup oatmeal (either quick cooking or thick cut will do fine)
4 tsp baking powder
2 Tablespoons granulated sugar
1/2 tsp salt
1 + 1/2 tsp Vital Wheat Gluten (helps in rising with whole grain flours, but may be omitted if desired)
In a measuring cup, mix together:
1 + 1/2 tsp vinegar Plus enough half and half to equal 1/4 cup
Let the vinegar and half and half sit for a minute or two until it curdles.
Then add:
1 extra large egg + 1 extra large egg white, beaten together til frothy (if using large eggs, use 3 egg whites instead of 2)
1/4 cup light maple syrup (any maple syrup is fine here, just less sugar in the light syrup)
1 tsp maple extract
Set aside.
Beat one egg-white in a small bowl with a few sprinkles of water to use as a wash.
Set aside.
Dice 2 sticks (1/2 pound) of unsalted butter and add to dry ingredients in bowl. Mix until the butter is the size of peas. Add enough of the liquid to bring the dough together. Don't over mix! The less you handle the dough the lighter the scones will be when done!
Turn dough onto a well-floured surface and just gather it together, patting it lightly to form a circle, about 12" in diameter and about 3/4 to 1 inch thick.
With a floured pizza cutter or very large floured knife, cut the circle into 12 pie-shaped segments (6 if you want larger scones). Using a pie or pizza server, place each wedge onto the parchment paper, placing pieces in opposite directions from each other (wide end to point, point to wide end) so they all fit in two rows, about an inch apart.
Brush the tops of the scones lightly with the egg wash before baking.
Bake about 20 to 25 minutes or until lightly browned.
Test with a bamboo skewer after 20 minutes. The skewer should come out clean. Don't over bake!
Copyright 2010, Helen Sherburne, All Rights Reserved
These are so good they melt in your mouth and you'll wonder if you ate one at all!
Makes 12 scones
Heat oven to 425º
Line large baking sheet with parchment paper and set aside
Measure all dry ingredients into large mixer bowl and stir to mix.
3/4 cup whole wheat pastry flour
3/4 cup whole wheat flour
3/4 cup oat flour
1/2 cup oatmeal (either quick cooking or thick cut will do fine)
4 tsp baking powder
2 Tablespoons granulated sugar
1/2 tsp salt
1 + 1/2 tsp Vital Wheat Gluten (helps in rising with whole grain flours, but may be omitted if desired)
In a measuring cup, mix together:
1 + 1/2 tsp vinegar Plus enough half and half to equal 1/4 cup
Let the vinegar and half and half sit for a minute or two until it curdles.
Then add:
1 extra large egg + 1 extra large egg white, beaten together til frothy (if using large eggs, use 3 egg whites instead of 2)
1/4 cup light maple syrup (any maple syrup is fine here, just less sugar in the light syrup)
1 tsp maple extract
Set aside.
Beat one egg-white in a small bowl with a few sprinkles of water to use as a wash.
Set aside.
Dice 2 sticks (1/2 pound) of unsalted butter and add to dry ingredients in bowl. Mix until the butter is the size of peas. Add enough of the liquid to bring the dough together. Don't over mix! The less you handle the dough the lighter the scones will be when done!
Turn dough onto a well-floured surface and just gather it together, patting it lightly to form a circle, about 12" in diameter and about 3/4 to 1 inch thick.
With a floured pizza cutter or very large floured knife, cut the circle into 12 pie-shaped segments (6 if you want larger scones). Using a pie or pizza server, place each wedge onto the parchment paper, placing pieces in opposite directions from each other (wide end to point, point to wide end) so they all fit in two rows, about an inch apart.
Brush the tops of the scones lightly with the egg wash before baking.
Bake about 20 to 25 minutes or until lightly browned.
Test with a bamboo skewer after 20 minutes. The skewer should come out clean. Don't over bake!
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