Friday, January 3, 2014

almond, cranberry, and oat scones.



This year let's resolve to be simpler. Let's resolve to pet more puppies, embrace the morning, appreciate fresh produce, learn how to relax, light more candles, make more soup, drink less diet pop, take more walks alone, give more non-appearance-centered compliments, be better at accepting non-appearance-centered compliments, and say more thank yous. 


And worry less. Let's all find a way to worry less. 


And make scones? Christmas has brought upon me the arsenal of simplicity and loveliness that is Dorie Greenspan's Baking, From My Home to Yours. And I'm on board ten million percent. I've altered one of her scone recipes and used just a little honey for just a little sweetness and added some cranberries and roasted, chopped almonds because...because.

Almond, Cranberry, and Oat Scones
Adapted from Dorie Greenspan

1 large egg
1/2 cup cold buttermilk
1/4 cup honey
1 1/3 cups old-fashioned oats
1 cup all-purpose flour
2/3 cup whole wheat flour (or just 1 2/3 cup all purpose)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick plus 2 tablespoons cold, unsalted butter, cut into small pieces

Preheat oven to 400 degrees and line two baking sheets with parchment paper

In a bowl whisk together egg, buttermilk, and honey. In another, large bowl whisk together oats, flour, baking powder, baking soda, and salt. Drop pieces of butter on top of the flour mixture and work in with a pastry blender until the mixture is pebbly. Pour wet ingredients over dry and stir with a fork until dough comes together, being careful not to overwork it. Gently knead the dough by hand. 

Turn dough out onto a floured surface and divide in two. Pat each portion of dough into disks about five inches in diameter, cut into six wedges, and place onto baking sheets. Bake scones for 20 to 22 minutes or until tops are golden. Transfer to a rack and let cool 10 minutes before serving.


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