whole wheat oatmeal raisin scones

7.15.2010

oatmeal raisin scones

Oatmeal and raisins have always been comfort foods for me, especially when they're in a cookie. But don't be deceived by these mini rounds for cookies, they are simply just scones. What is a scone you ask? Since I now live in the South, I would describe them as a biscuit.  Most people down here would understand what that means. Scones have a crumbly texture and are not as sweet or moist as a cookie. The scone originated in Scotland but has become well known through the British, often associated with afternoon tea.  I came across a recipe from one of my favorite bakeries in New York City, Levain Bakery. They are famous for their monster cookies, which their recipes are kept top secret. However, the folks at Levain are kind enough to share their recipe for delicious oatmeal raisin scones. Well, I decided to make half a batch last night, but ran out of all-purpose flour. So instead of running to the store, I substituted whole wheat flour for all-purpose. In the end, the scones came out quite good especially with a spoonful of jam or honey!

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 
directions
  1. Combine everything except the half-and-half until sandy in consistency. Do not over mix. (Mixture should not be creamed.)
  2. 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.
  3. 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.)
  4. Bake for about 18 minutes or until golden brown on both the top and bottom of scones. 

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