I made these scones this morning out of a craving for scones and a desire to give a couple as gifts. I like doing scones in the morning because they take 10 minutes to prepare and can bake in the oven while I shower and get dressed. And then I’m greeted with wonderful smells and warm baked-goodness.
It’s always risky business to bake so early in the morning, especially when I decide to mix three recipes and didn’t pay attention to the fact that the one who’s fat/oil content I was following had only 2 T of butter because it called for 4 T cream cheese. I had been so excited for the 2T of butter, since I had only 3 sitting in my fridge. So I had to improvise. Hence the ice cream. Which was my favorite brand – worth every penny: stonyfield farm vanilla bean ice cream. They turned out so well that I think I will have to use ice cream every time! The perfect texture for me: not too cakey yet perfectly moist. The perfect flavor – not to sweet or sour. Just right. I hope, if you follow this recipe, they come out the same for you!
Ingredients:
1 cup whole-wheat pastry flour or white whole wheat flour
1 cup whole wheat flour
1 cup old-fashioned rolled oats (the thicker the better)
1/4 cup ground flax seeds
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup dried blueberries
1/4 cup rounded scoop of vanilla bean ice cream. This can be cream cheese or double cream or more butter.
3 Tablespoons butter, melted3/4 cup plain yogurt (can be non-fat)
juice and zest of one meyer lemon. Make sure it is a juicy one and you get all the good bits. Make it two if it seems dry.
Directions:
Preheat oven to 375F. Line a baking sheet with parchment paper.
Mix the dry ingredients together in a large bowl. Add the dried blueberries and keep mixing.
Mix the wet together in a separate bowl. Add wet to dry and stir until just moist.
Place on a baking sheet.Mix the wet together in a separate bowl. Add wet to dry and stir until just moist.
Turn over onto counter and shape into two disks, about 1 inch thick. Cut each disk into 6 triangles.
Bake for 20 minutes.
And voila!
5 comments:
Frankenscones have 6 minutes left in the oven: banana, coconut and walnut (no flax seeds, and had to doctor the milky bits)
the ice cream was a doctored milky bits in mine. now I'm curious what your doctoring of my doctoring looks like.
I've done them a few more times:
A)
1 cup white flour
1 cup whole wheat flour
1 cup oats
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut
1/2 cup walnuts (chopped)
1 banana
1.5 sticks butter (originally 1, but needed extra to get the right texture)
1 'cup' yogurt (homemade yogurt from roommate's stash)
B)
1 cup white flour
1.5 cups whole wheat flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut
1/2 cup walnuts (chopped)
1 banana
1 stick butter
1 'cup' yogurt (homemade yogurt from roommate's stash)
C)
1.5 cup white flour
1.5 cups whole wheat flour
1 cup rolled oats
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup frozen orange juice (this was too much, hence the 1/2 cup extra of each flour)
1.25 cups chopped strawberries
1 stick butter
1 'cup' yogurt (homemade yogurt from roommate's stash)
End result of these is that they aren't as light and flaky. This is largely due to my mistake of adding all that was left of frozen orange juice instead of about 1/4 cup and leaving the flour at 1 cup each.
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