oatmeal raisin scones
whole wheat oatmeal raisin scones
adapted from levain bakery
ingredients
- 3 cups all-purpose flour, plus more for the counter
- 2 1/2 cups rolled oats
- 3/4 cup white sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 12 ounces sweet butter - cold and diced small
- 1 cup golden raisins
- 1 1/2 cups half-and-half
- Combine everything except the half-and-half until sandy in consistency. Do not over mix. (Mixture should not be creamed.)
- Quickly pour in 1 1/4 cups of the half-and-half while mixing. If the dough appears at all dry add the remaining 1/4 cup of half & half until just combined. Again, do not over mix.
- Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangular scones.)
- Bake for about 18 minutes or until golden brown on both the top and bottom of scones.
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