Wednesday, November 4, 2009

... maple-honey-oatmeal scones

oatmeal scones

sometimes i like to break out of my old habits and do things a little differently. you'd think that, if i was going to make scones, i'd just go with my old standby. but not this time! this morning, when flipping through my cookbooks for some inspiration (and for something that could make with what i had on hand), i came across a recipe for maple-oatmeal scones in the barefoot contessa cookbook. unfortunately i didn't have enough maple syrup on hand, so i had to sub in some honey. these would probably be good with just the maple syrup, but they were quite tasty with that bit of honey, too. i also switched things up a bit from the original recipe enough that i feel okay posting my own version here. as you can see, i felt it necessary to brush them with heavy cream and sprinkle them with sugar (i'm currently in love with vanilla sugar, which goes on and in everything)--you can't go wrong there!

oatmeal scone with butter shadow

the only problem i had with these is that they seemed just a little too buttery for me. is it possible for something to be too buttery? actually, yes. when the butter starts seeping out the sides and bubbling up around the scones while they're baking, then they might be too buttery. next time i might try cutting the butter a bit.

otherwise, they were super tasty, just sweet enough, flaky and satisfying.

maple-honey-oatmeal scones
adapted from the barefoot contessa's maple-oatmeal scones

yield: 8 large scones

1-3/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup rolled oats
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
1/2 pound (2 sticks)* cold unsalted butter, diced
1/4 cup cold buttermilk
2 tablespoons pure maple syrup
2 tablespoons honey
2 extra-large eggs, lightly beaten

for brushing scones:
1/4 cup heavy cream
1/4 cup vanilla sugar (or sanding sugar)
small handful rolled oats

1. preheat the oven to 400 degrees.

2. in a large bowl, combine the flours, oats, baking powder, sugar and salt. blend the cold butter into the flour mixture with a pastry cutter until the butter is in pea-sized pieces. combine the buttermilk, maple syrup, honey, and eggs, and add quickly to the flour-butter mixture. mix until just blended (don't overmix).

3. form the dough into a large ball, and turn it out onto a well-floured surface. pat dough into a large disc, about 3/4 to 1 inch thick (roughly 12-inch diameter). you will see lumps of butter in the dough. with a floured knife, cut into 8 wedges and place onto a baking sheet lined with parchment paper.

4. brush the tops with heavy cream and sprinkle with extra rolled oats and vanilla sugar. bake for 20 minutes, until the tops are crisp and the insides are done.

* as i noted above, i think there was a little too much butter in these, so next time i might try using just 1 1/2 sticks instead of the 2 called for. not sure if this would require a little more buttermilk. if you try this, let me know!

oatmeal scones

1 comment:

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