Scones
07-18-2014, 06:48 AM
#34
Super Member
Join Date: Mar 2012
Location: Vancouver, Washington State
Posts: 2,113
These aren't cream scones, but are SO GOOD! Enjoy!
Maple Oatmeal Whole Wheat Scones
These are so good they melt in your mouth and you'll wonder if you ate one at all!
The original recipe came from Barefoot Contessa, and was originally made with all white flour.
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 (or all purpose white flour)
3/4 cup whole wheat flour
3/4 cup oat flour
1/2 cup oatmeal (either quick cooking or regular oats 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 using all purpose flour)
In a measuring cup, mix together:
1 & 1/2 tsp vinegar Plus enough half & half (or milk) to equal 1/4 cup
Let the vinegar and half & half sit for a minute or two until it curdles.
Then add:
1 extra large egg + 1 extra large egg white, beaten together until frothy
1/4 cup light maple syrup (any maple syrup is fine here)
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 (or spatula), 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!
Maple Oatmeal Whole Wheat Scones
These are so good they melt in your mouth and you'll wonder if you ate one at all!
The original recipe came from Barefoot Contessa, and was originally made with all white flour.
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 (or all purpose white flour)
3/4 cup whole wheat flour
3/4 cup oat flour
1/2 cup oatmeal (either quick cooking or regular oats 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 using all purpose flour)
In a measuring cup, mix together:
1 & 1/2 tsp vinegar Plus enough half & half (or milk) to equal 1/4 cup
Let the vinegar and half & half sit for a minute or two until it curdles.
Then add:
1 extra large egg + 1 extra large egg white, beaten together until frothy
1/4 cup light maple syrup (any maple syrup is fine here)
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 (or spatula), 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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