Originally 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. I like to make these as mini scones, because everyone knows that three small scones are less fattening than one big one. Actually this is true, three mini scones may be the same as one big one, but if you ate just the one big one you might think, “I only had one! Another half isn’t going to hurt.” Whereas, if you are eating the mini scones you would think, “I won’t have another, I’ve already had three!”
Do not skip the toasting of the oats. It is a definite flavor enhancement. I like to prep this dish the night before to give the oats time to cool off. If you add the butter while the oats are still warm it will melt and leave you with dense oat lumps, not fluffy scones. 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 Mini Scones with Orange Infused Sugar
1 1/2 cups rolled oats
1 cup all-purpose flour
1/3 cup Karl’s Orange Infused Sugar
¾ teaspoon baking soda
¾ teaspoon baking powder
6 Tbs. butter, sliced into thin pats
¾ cup milk
½ cup pecans, chopped
½ cup Turkish dried apricots
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).
Tip: You may need to chill the oats for at least 10 minutes in the freezer before you add the butter.
2. Put the toasted oats in a large bowl and add the flour, sugar, baking soda, and baking power. Stir to mix thoroughly.
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 mini muffin pan.
7. Stir the milk into the flour mixture until just combined.
Tip: You do not want to over work the mixture. If you create a lot of gluten your scones will be tough.
8. Chop the pecans and dice the apricots finely. Lightly fold them into the mixture.
Tip: I like to use the soft Turkish dried apricots for this recipe, rather than the tough American kind.
9. Put about 2 tablespoons of dough into each mini muffin cup.
10. Brush the tops with 2 tablespoons of milk.
11. Bake until lightly browned, 15 to 20 minutes, and an inserted toothpick comes out clean.
12. Cool on a wire rack for a minute and serve.