Irish Scones, or, Scones.
Many apologies for never, ever, ever blogging here guys. I was eating SUPER healthy all fall and winter and not baking at all, basically. I’ve decided to just post what I’m baking when I actually am, but readers are still welcome to submit “assignments” even if I don’t share recipes ahead of time.
A few weeks ago I finally entered the ranks of ultimate domesticity with my KITCHEN AID MIXER purchase.
(Excuse overgrown bangs and other general awkward things going on here.)
I made cupcakes right away, but then didn’t use it for a few weeks until last night. In honor of this week’s Irish celebrations (I live in Boston and it gets a little wild here), I’m cooking a ton of Irish food this weekend, and kickstarted it all with scones. This recipe is based off of the Oatmeal Scones recipe in The Commonsense Kitchen, but I modified it and think it came off well!
Irish Oatmeal Scones
- 1 cup king arthur whole wheat flour
- 1 cup trader joe’s white wholewheat flour
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 cup steel cut Irish oats (mine are from TJ’s), plus more for rolling later
- 1 1/2 sticks butter, chopped into thick slices(could sub vegan spread or oil I think to make vegan)
- 1/2 cup dried bing cherries*
- 1/2 cup golden raisins*
- 1/2 cup buttermilk (someone want to try with almond milk and report back?)
Heat oven to 425 F. Combine the dry ingredients and then either mix in butter by hands or with a mixer until coarse and mealy. Add in the dried fruit and then the buttermilk and mix until combined. If your dough is dry you can add more buttermilk sprinkle by sprinkle, but mine didn’t need any extra.
Scatter some oats on a cutting board and break the dough into 2 large balls. Flatten them one at a time to 1 inch or so thickness, slicing each disc into 4 or 6 wedges. Place the scones an inch apart on an ungreased pan and bake for 12-14 minutes. The outside will brown nicely but the inside will be moist and awesome. Make sure you let them rest on the pan for a few minutes and don’t try to move them right after taking them out of the oven.
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