Oatmeal Brown Sugar Scones

The fact that I patted them a wee bit on the thin side, didn't affect their flavor at all...which was sort of a cross between an oatmeal cookie and a heavenly bowl of brown sugar sprinkled oatmeal. I brought some to my 91 year old grandmother, and to a certain teacher to make amends. After that, there were only two left, which presented quite a problem as there are many more hungry mouths in my family to feed than that. In the end, all I got were some crumbs. But those alone were enough to tell me that this is a recipe worth repeating...again and again.

The reviews were mixed on the Epicurious website where I got the recipe. But I decided to try anyway. I found them light, and not too sweet, which was fortuitous because they were baked to be smothered with lemon curd, which added plenty of sugar in and of itself. They weren't quite as biscuit-like (read dry) as usual scones, and had a light, cakey interior. In a word, I found them perfect. Perfect for my needs anyway.






One commenter complained that they don't rise up much in the oven. This is true...what you see is what you get. So pat them as thick as you would like them to be when they are finished. Brushed with buttermilk and sprinkled generously with brown sugar and oats, these simple scones were a hit with us...even the crumbs tasted good. I ought to know...




Oatmeal Brown Sugar Scones

Prep time: 15 minutes
Total time: 30 minutes
Yield: 8 large scones

Ingredients:

1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well-shaken buttermilk plus additional for brushing

Preparation:

1. Preheat the oven to 425 degrees. In the bowl of your food processor fitted with a steel blade attachment, pulse flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, salt and 1 1/3 cups of oats 15 times to combine.

2. Add butter and pulse until the mixture resembles small peas. Place mixture into a large bowl and stir in buttermilk until the mixture begins to come together. Turn out the dough onto a board (it will still be floury and shaggy) and knead until it just comes together.

3. Pat into a circle about 1-inch thick. Cut into 8 wedges. Brush each wedge with buttermilk, then sprinkle on the remaining brown sugar and oats.

4. Place on a baking sheet and bake for about 15 minutes or until scones are lightly golden brown. Cool completely on a cooling rack....although they taste wonderful warm too.

Bright Flavors on a Dark Day

These lovely little scones are just the ticket for a dreary day. Their amazing aroma alone seemed to brighten up my kitchen. A usual scone batter, it's made special because it it is rolled up, jelly-roll style after being brushed with butter and sprinkled heavily with snowy white sugar and the zest of one orange. Just the orange oil in the air from the zesting lightened my mood, and it's tender crumb and subtle orange flavor will go splendidly with whipped cream flavored with a bit of creme fraiche and fresh raspberries (yes, California still has raspberries). The best part is the center of these scrumptious scones has gone all sticky and marmalade-like from the sugar and zest. Hopefully I can wait until dessert to try one. Well, perhaps I should sample it now, lest it is a bit inferior. I'd hate to serve my family something less than perfect....(Edited to add, these were wonderful with my afternoon tea! Shhhh...)

Orange Pinwheel Scones

adapted from Scones, Muffins, and Tea Cakes

2 C all-purpose flour

1 T baking powder

1 t salt

2 T sugar

5 1/2 T cold butter, cut into small bits

1 extra large egg, beaten

1/2 C heavy cream

Preheat oven to 425 degrees. Sift together the dry ingredients into a large bowl. Using two knives, a pastry cutter or your fingers, cut in the butter, until the mixture resembles coarse cornmeal. Mix the egg and cream together and stir into the flour mixture until it just holds together. Dump out onto a floured board and knead for one minute. Roll out into a rectangle (about 4x8 inches). Brush with 2 T of melted butter and sprinkle with 1/2 C sugar and the zest of one orange. Roll long ways, jelly-roll style and pinch seam together with your fingers. Cut into 8 equal slices and place on a greased cookie sheet about 2 inches apart. Bake for about 12-15 minutes, or until golden. Serve with whipped cream and berries, or marmalade.