Adapted from Sarah on AllRecipes.com
This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients.
One major change comes from the Jan/Feb issue of Cook’s Illustrated, Dan Souza was trying to make the perfect oat muffin. I followed his recipe to the letter (not a normal thing for me), and I was deeply disappointed. The problem was not that what the recipe produced did not taste marvelous; it simply was not a muffin. It was an incredibly sweet oat cupcake. Be that as it may, my take-away from this experience was that his toasting of the raw oatmeal greatly increased the oat flavor. I thought this would work for the oat scones as well.
I am not at my best early in the morning so I like to prep this dish the night before. I mix the dry ingredients and cut in the butter, leaving it to chill overnight in the refrigerator. First thing in the morning I add the rest of the ingredients and pop it in the oven so that it only takes a few minutes to have fresh morning scones.
Karl’s Oatmeal Scones
1 1/2 cups rolled oats
1 cup all-purpose flour
1/3 cup brown sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 Tbs. butter, sliced into thin pats
¾ cup milk
½ cup pecans, chopped
¾ cup fresh, frozen or dried fruit (optional)
2 tablespoons milk
1. Place the oat meal in a large skillet and toast it over high heat, stirring constantly to prevent scorching, until golden brown (about 10 minutes).
2. Put the toasted oats in a large bowl and add the flour, sugar, baking soda, and baking power. Stir to mix thoroughly. You may need to chill the oats for 10 minutes before you add the butter.
3. Add the cold butter pats and use a pastry cutter to chop and mix the butter into the dry ingredients. Cut the butter into the size of small peas, but do not overwork it, because you do not want the butter to melt.
4. Put the bowl into the refrigerator for at least 15 minutes (or overnight).
5. Preheat the oven to 375°.
6. Lightly grease (Pam) a baking sheet.
7. Stir the milk into the flour mixture until just combined. You do not want to create a lot of gluten or your scones will be tough.
8. Lightly stir in the pecans and any fruit.
9. Collect the dough into a ball and place it on the baking sheet.
10. Pat the dough into a large circle about 1 inch high and cut the circle in half with a bread scraper. Pull the halves about an inch apart.
11. Cut and separate the half circles and then the quarters, until you have 8 wedges with at least a half an inch separation between them. It may be necessary to poke the dough back into the wedge shape.
12. Brush the tops of the wedges with the 2 tablespoons milk.
13. Bake until lightly browned, 20 to 25 minutes.