As part of our St. Patrick's Day breakfast for dinner, I decided to make oatmeal scones. These were actually part of the St. Patty's Day Brunch Menu from Epicurious, so I have to credit them with the inspiration.
This was the second time I have made scones and honestly, I think I will make them more often since they are super quick and easy to make and they are great with coffee in the morning.
The oats gave the scones a soft, nutty flavor and a slightly crumbly texture. I served these with soft honey butter.
1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups old-fashioned oats
1 1/2 sticks cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup well-shaken buttermilk plus additional for brushing
~Preheat oven to 425ºF.
~Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
~Stir together zest and buttermilk and add to oat mixture, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
~Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
~Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
~Serve warm or at room temperature.
Recipe from :Epicurious