Oat Scones

Tender, fragrant scones flavored with oats, garam masala, and vanilla with a moist interior and a crisp exterior.

Oat Scones

Makes 8

This year, my favorite human and I have been re-reading some of our favorite childhood book series. We started with my number one favorite, The Narnia Series by C.S Lewis, then moved on to his favorite, Redwall by Brian Jacques. For as long as we’ve been married, he has always told me of the fabulous feasts the woodland creatures would eat. Over the course of the first five books we read, I immediately understood the importance and prominence of those feasts made from the resources they had available. These scones are inspired by those feasts. They are tender and fragrant with the flavors of oats, garam masala and vanilla with a moist inside with a crisp exterior. The flavors are definitely not something the Redwallers would have had access to but, I’m certain they would approve of.

“Recipe Tips:

*1. You can sub the rice syrup for an additional 30-45g (2 – 3 T) dark brown sugar depending on how sweet you’d like your scones to be.”

Ingredients

Dry Ingredients

130g (1 c) all purpose flour

130g (1 c) rolled oats, half ground into an oat flour

81g (0.50 c + 2 T) whole wheat flour

30g (2 T) dark brown sugar

9g (2.25 t) baking powder

4g (1 t) kosher salt

2g (0.50 t) baking soda

0.75 t garam masala

0.25 t ground cinnamon

0.25 t ground nutmeg

Finishing

56g (4 T) butter, cold

45g (3 T) coconut oil, refrigerated for 10 minutes

125ml (0.50 c) buttermilk, cold

*75g (3 T) Korean rice syrup

6g (1.5 t) vanilla extract

1 large egg, cold

Recipe Know-how

1.      Line a rimmed baking sheet with parchment paper and set aside.

2.      In a medium mixing bowl, combine the dry ingredients mixing well to combine.

• Add the butter and coconut oil.

• Coat with the flour and rub in with your fingertips until the mixture resembles the texture of wet sand.

When squeezed the mixture should clump together and crumble apart when broken apart.

3.      Combine the liquid ingredients in a medium bowl mixing well to combine.

• Add the liquid to the dry. Using a fork mix to fully incorporate.

The dough will be very damp.

• Pour the dough onto a well floured work surface.

The dough will be very sticky. Use only as much flour as necessary to prevent sticking.

• Fold the dough over itself a few times with the help of a bench scraper 8 times adding more flour to the work surface as necessary to prevent too much sticking.

• Pat into a 2 cm (1 in) thick circle.

• Using a floured knife cut into 8 triangles.

• Place on the baking sheet and refrigerate for 30 minutes.

Continue on to Step 4 while the scones chill.

4.      Preheat oven to 200 C / 400 F.

• When hot, place the scones in the oven and reduce the heat to 190 C / 375 F.

• Bake for 12 – 15 minutes or until golden brown.

I didn’t egg wash these scones but, if you’d like to you can.

The scones are finished when an instant read thermometer reads 94 C / 200 F.

5.      Cool slightly and serve with butter and jelly.