Thursday, December 10, 2009

Old-Fashioned Oatmeal Scones

Old-Fashioned Oatmeal Scones - December 10, 2009

I normally don't eat scones. I have nothing against them, especially warm from the oven and slathered with butter. But as traditional breakfast fare, I don't eat a lot of carbs first thing in the morning and prefer protein (eggs, sausage, etc) for breakfast. Plus many scones are often larger portions and once you have one, they tend to sit in your stomach like a rock - not the best way to start the day. Yeah, I don't have to eat the whole thing but it's there.

There are two things I like about this recipe. First it's got a tender crumb and isn't heavy or "bread-y" like a typical scone. In fact, it's almost like an oatmeal cake. Second, it's got oatmeal and makes me feel like I'm eating somewhat healthy as long as I ignore the sugar, flour and butter that's also in the recipe. This scone is so buttery from the butter and buttermilk that you don't even need to slather butter on it. I love to eat it warm from the oven but it also tastes good at room temperature. These are a bit fragile and not like one of those scones that can be thrown like a rock. The recipe calls for kneading them, shaping and cutting them but I take the easy way out and drop spoonfuls of the dough/batter into a mini scone pan. One recipe will fill all the cavities of the pan so it's perfect. Oh, and I also leave out the currants since I don't like them and I didn't need to add any extra buttermilk.

Old-Fashioned Oatmeal Scones - made December 10, 2009 from Bread for Breakfast

1 cup unbleached all-purpose flour
¾ cup whole wheat pastry flour
1/3 cup firmly packed light brown sugar or raw sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) butter, cut into small pieces
1 ¼ cups quick-cooking rolled oats
½ cup currants
1 cup cold buttermilk, plus more, as needed

1. Preheat oven to 375˚F. Line a baking sheet with parchment paper.
2. In a large bowl or in the workbowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. Using a fork or with the electric mixer on low speed, cut in the butter until it has the texture of soft crumbs. Add the oatmeal and currants, and toss to combine.
3. Stir in the buttermilk until the dough forms in a soft, shaggy ball, adding more buttermilk 1 tablespoon at a time, as needed.
4. Turn the dough out onto a lightly floured work surface and knead gently about 10 times, or just until the dough comes together. Roll or pat out the dough into a rectangle 1 inch thick, 9 inches wide and 12 inches long. Cut with a sharp knife or pastry wheel to form 12 squares (3 cuts across and 4 cuts down).
5. Place the pieces ½ inch apart on the parchment-lined baking sheet. Bake on the center rack of the oven for 15 to 20 minutes or until golden brown. Remove the pan from the oven and cool to the desired temperature on the baking sheet. Serve hot, warm or at room temperature.

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