Tuesday, February 23, 2010

Antoine Vollon, Mound of Butter, 1875-1885
oil on canvas, 50.2 x 61 cm, National Gallery of Art, Washington DC

Oat Scones
1cup old-fashioned oatmeal (not quick-cooking)
1cup whole-wheat flour
1/2cup unbleached all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
2tablespoons sugar
6tablespoons butter, cut up
2eggs
1/2cup buttermilk
Extra unbleached all-purpose flour (for shaping)

1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.

2. In large bowl, stir together the oatmeal, whole-wheat and all-purpose flours, baking powder, baking soda, salt, and sugar.

3. Using a pastry blender or two blunt knives, cut butter into the flour mixture until the texture is crumbly.

4. In a bowl, beat the eggs and buttermilk. With a rubber spatula, stir the egg mixture into the flour mixture with a few quick strokes.

5. Turn the dough out onto a lightly floured surface. Shape it into a flat cake. With your hands, press the cake into a 6-inch round that is about 1-inch thick. With a long chef's knife, cut the round in half, then cut each half into 3 triangles. Transfer the triangles to the baking sheet.

6. Bake the scones for 20 minutes or until they are lightly browned.

Recipe from Joy of Baking

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