Cranberry Oat Scones
Last week I tried to make scones from Asher's cookbook. They came out pretty hard, dry, flat, and sorta tasteless. This was the third of baking experiments to go wrong, so I was pretty bummed that they didn't come out right...
So, after doing some research, I found a better recipe!
First, though, I wanted to find out a bit about their origin, and found out (thanks to Wikipedia), that the scone is a small British quick bread (or cake if the recipe includes sugar) of Scottish origin. The original scone was round and flat, usually the size of a medium sized plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like portions to serve. Today, people call the large round cake a bannock, and the portions scones.
Well, I made my scones bannock style :)
Along with cranberries, this recipe calls for lemon zest which really gives the scone a nice zing! Put some jam on there.. yum yum.
You will need:
1 3/4 cups flour
1/2 cup white sugar
1/4 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup rolled oats
1/2 cup cranberries/cherries/raisins
Zest of one lemon or orange
2/3 cup milk or buttermilk
Egg Wash:
1 large egg
1 tblsp milk or cream
Preheat the oven to 190 C (375 F) and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl whisk the flour, sugar, salt, baking soda, and baking powder.
Add the butter, and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs.
Add and mix the rolled oats, dried cranberries, and zest.
Slowly stir in the milk and mix just until the dough comes together.
Transfer to a lightly floured surface and knead the dough four or five times. Pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick.
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| I'm not sure how many inches this is, but it was good enough for me... |
Cut this circle into 8 triangular sections.
Place the scones on the prepared baking sheet.
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| My tiny oven can only handle so many baked goods at a time, so I arranged them in a way that took up the least space :) |
Make an egg wash of one beaten egg mixed with 1 tbsp milk or cream and brush the tops of the scones.
Bake for about 15 - 18 minutes or until lightly browned. To check if they're ready, stick a toothpick in the middle. If it comes out clean, the scones are done!
Move the scones to a wire rack to cool, and eat them fresh and warm!
Makes 8 scones.
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