Oat Scones

posted Dec 31, 2009, 1:15 PM by Allen Gattis   [ updated Dec 31, 2009, 1:16 PM ]
SCOTTISH BUTTERMILK OAT SCONES
 
1 Cup steel cut oats                                        1 tsp. sugar
1 Cup buttermilk, at room temperature               2 tsp. baking powder
1/2 Cup oat flour                                              1/2 tsp. salt
1/2 Cup whole wheat flour                                 1/3 cup dried currants
 1/4 Cup unbleached white flour                        4 Tbl. butter
1 tsp. baking soda
 
Preheat the oven to 350 degrees.  Place the oats in a pie pan and toast them for 20 minutes stiring often to toast evenly and not burn. 
 When slightly golden, remove.   Combine with the buttermilk in a small bowl, and let stand for 20 minutes.  In a large bowl, combine
the flours, baking soda, sugar, baking powder , salt, and dried currants.  Reset the oven to 400 degrees and butter a baking sheet.
Using a pastry blender, cut the 4 Tablespoon butter into the flour until the texture is coarsely crumbled, then stir in the buttermilk/
oat mixture until combined.  Flour up your hands and scoop up the dough, forming it into a ball.  Do not overmix.  Press the ball of
dough directly onto the pan, then press into a 3/4 inch thick circle.  With a sharp knife, score the surface, almost to the bottom, making
eight wedges.  Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top.  Bake for 12 to 15 minutes.  Cut into
wedges, serve hot with fruit preserve and butter.
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