So, more renewed focus on whole grains in this house, but this time because of recent talk about diabetes, both in our family and in our culture. A bit of a downer. But, fantastically, there are so many great recipes out there that have pioneered modern baking with a more wholesome bent, and I’m making my own tweaks and turns to some favorites, and they are turning out great. I don’t think this is going to be much of a headache at all. Next project: to see if I can get the elementary school to stop handing out so much sugar . . . I’m aware this will be traveling down the path of most unpopular mom, but I think it’s worth a shot. In the meantime, my kids did not balk at all at this terrific scone that’s a little bit sweet and light. I’ve slightly changed this recipe from The New Best Recipe, by ATK.
Maple Oat Scones
1 1/2 c. old fashioned oats
1/4 c. whole milk
1/4 c. sour cream or cream
3/4 c. unbleached all-purpose flour
3/4 c. whole wheat flour or spelt flour (or just use all-purpose if you want)
1/4 c. maple syrup
2 t. baking powder
1/2 t. table salt
10 T. unsalted butter, chilled and cut into 1/2 inch cubes
1/2 c. additional dried fruit or nut, if desired (apricots, raisins, currants, pecans)
1. Heat oven to 375 degrees. Spread the oats on a rimmed baking sheet and toast in oven for about 7-9 minutes. Cool on a wire rack, but reserve 2 T. for rolling the dough out (if doing). Increase oven to 450 degrees. [If you’re in a time crunch, don’t worry about this. It makes the flavor of the oats nuttier, but it’s not necessary.]
2. Line a baking sheet with parchment paper.
3. Whisk milk, sour cream, egg, and maple syrup together in a measuring cup.
4. Pulse the flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until the mixture looks like coarse cornmeal. [Or do this step by hand using a pastry blender, or even your fingers!]
5. Transfer the flour mixture to a medium bowl and stir in the cooled oats. Then, with a spatula, fold in 3/4 of the liquid ingredients. Gently the dough by hand until everything comes together, adding more liquid as needed to not have any dry bits at the bottom of the bowl.
6. Dust the work surface with a tablespoon of the reserved oats. Add the dough. Then dust the top with the remaining one tablespoon of oats. Pat into a 7-inch circle about one inch thick. Using a bench scraper cut dough into eight wedges. Set on a baking sheet lined with parchment paper. Or, use a tablespoon scoop, and simply scoop the scones onto the sheet, flattening a bit for a wider shape.
6. Bake for about 12-14 minutes. Let cool, and if desired, make a simple glaze of 3 T. maple and 1/3 c. powdered sugar to drizzle over the top.