The Cheeseboard Collective's Oat Scones
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
10-12 scones
- Serves:
- 10-12
ingredients
- 1 cup unbleached all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1⁄2 cup packed brown sugar
- 2 cups old fashioned oats
- 3⁄4 cup cold unsalted butter, cut into 1-inch cubes
- 3⁄4 cup currants
- 3⁄4 cup buttermilk
- 1⁄2 cup heavy cream
- 1 egg, beaten
directions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
- Sift together flours, baking soda and baking powder into a large bowl.
- Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
- Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
- Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
- Let the dough stand for 10 minutes.
- Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
- Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
- Brush the tops with the beaten egg.
- Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.
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