Wednesday, January 7, 2009

oatmeal scones

Baking oatmeal scones is the perfect break from grad school applications. Seriously, it is. You gotta trust me on this one. And sometimes, all you need is a culinary-outlet to get those juices flowin' again to write alllll those essays.

So what was the inspiration behind these scones? New cookbook (with great pictures, might I add) + leftover yogurt, that was lonely and needed a home. Thankfully, its home ended up being into these delicious scones, and, even more impressive, as a buttermilk substitute! Yes,
my friends, 1 cup yogurt can be substituted for 1 cup buttermilk, which can be substituted for 1 cup milk + 1 tbsp. lemon juice. Do we need that simplified? Yes, we do, for simplicity's sake:

1 cup yogurt = 1 cup buttermilk = 1 cup milk + 1 tbsp. lemon juice

I love substitutions. I really do get a kick out of them. And I really don't know why. :)

So not to toot my own horn here or anything, but I have never had scones come out this good. I mean, on the (rare) occasion where I'd say, "Self, you really should make some scones today," they'd come out like rocks. Yummy rocks, but....on the hard-side. As any good rock should be. But anyways...these scones. I even messed up the recipe and forgot to cut in the butter before adding the yogurt and egg! And they still came out super fluffy and crumbly, as any good scone should.

Oatmeal Scones
Taken from Good Housekeeping: Great Baking

1 cup oatmeal
1 3/4 cups all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsp. cold butter, cut up
2/3 cup buttermilk or yogurt or 2/3 cup milk + 2/3 tbsp. lemon juice :)
1 egg, separated
2 tsp. water

Preheat oven to 400 degrees. On 13x9-inch pan, toast oats 5-7 minutes, until lightly browned. Cool and place in separate bowl. Spray pan with nonstick cooking spray.

In large bowl, stir together flour, 2 tbsp. sugar, baking powder, salt, and oats. With pastry blender, cut in butter until mixture resembles coarse crumbs.

In small bowl, with fork, mix buttermilk and egg yolk. Make well in center of flour mixture, pour in buttermilk mixture, and stir until combined. Lightly knead in bowl until dough just holds together.

Transfer dough to prepared cookie sheet. Shape into 7 1/2-inch round. With floured knife, cut round into 8 wedges, but do not separate wedges. In small bowl, stir together egg white and water. Brush over top of round. Sprinkle with remaining 1 tbsp. sugar.

Bake 20-25 minutes, until toothpick inserted in center of round comes out clean. Separate scones and serve warm, or transfer to wire rack and cool.

They give the nutritional information for each scone...but let's not deal with that. ;) Seriously, though, these puppies aren't all that bad for you. Especially if you reduce the butter to 4 tbsp, which I did, and they were still delicious.

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