Cranberry Oat Scones
Hi everyone, I hope you all had a lovely christmas! We had a fantastic time chilling, sledging, eating and playing! I will do another post for christmas. But for now, this is my first Fresh from the Oven Challenge!
Since I haven’t got a sourdough starter, I made the scones with buttermilk. It’s very easy to make and the result was just scrumptious!
- 3/8-1/2 cup currants (or dried cranberries)
- 1 cup rolled oats (process half amount into oat flour)
- 2 cups whole wheat pastry flour (I use King Arthur white whole wheat)
- 2+1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3-4 tablespoons sugar
- finely grated zest of 1 lemon
- 1/3 cup cold butter (I use up to 1/2 cup)
- 3/4 cup cold buttermilk (whole or lowfat)
- preheat oven to 400F/205C.
- Cover cranberries with warm water and soak for 10 minutes, then drain well.
- In the bowl of a food processor, place the flours, milk powder, baking powder, baking soda, salt, sugar, and lemon zest. Pulse a few times to combine.
- Cut the cold butter into 1/2 inch cubes and add to the processor. Pulse several times until mixture resembles coarse cornmeal with a few larger (pea-sized) pieces of butter remaining.
- Transfer the mixture to a bowl and mix in the oats and drained cranberries lightly with your fingers.
- Add the buttermilk and mix quickly and lightly just until the dry ingredients are incorporated. The dough will be wet and sticky. Do not attempt to make a smooth dough, no kneading needed! Lightness is a virtue! Mixing the dough briefly will avoid developing the gluten which toughens the scone. If the dough is too sticky, wait a minute or two.
- Turn the dough out onto a well-floured counter and pat into a rectangle about 5×9 inches or a round shape about 7×7 inches, 1 inch thick. Divide the dough into desired shapes, I used my round cutters for that traditional scone shape.
You cannot eat scones on its own, so dig out your favourite strawberry jam and clotted cream! Or whipped double cream will do… hmmm… oh and a tea too!