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3.19.2011

Post #16: Raspberry Oatmeal Scones

After my most recent raspberry fumble, I felt I had to redeem myself! (I love raspberries!)

These scones taste like scones! (said in a Willie Wonka voice).  You know that taste that all scones have.  Slightly salty, not too sweet?  Exactly.  With that being said, even Mr. I don't like sweets said these could have been sweeter, and I'm inclined to agree.  I think next time I make these, I'll macerate the raspberries a little to sweeten them up. 

Charming banter aside, you need to work fast with this dough.  I used frozen raspberries and they still bled into the mixture and made my dough a weird purply-grey colour.  No matter, they baked up fine, and go great with a nice cup of coffee.   

Directions say 20-25 minutes, but I definitely only had them in the oven for 17.  I would have had another walk of shame had I left them in for the entire time.  Like our baker's motto at work: we bake to colour, not to time. Words to live by.



Raspberry Oatmeal Scone

2 cups whole wheat flour
2 cups all-purpose flour  (I just used 4 cups all purpose - does whole wheat really make that much of a difference?  I've never used it, so I'd like to know!)
1 cup rolled oats
2 tablespoons baking powder
3 tablespoons granulated sugar
2 teaspoons salt
1 ½ cups (3 sticks) unsalted butter, diced (yes, I bought unsalted this time, be proud!)
½ cup cold buttermilk
1 teaspoon vanilla extract
4 extra large eggs, lightly beaten
1 egg beaten with a splash of milk or water (for egg wash)
2 cups frozen raspberries

Preheat the oven to 400 degrees F. In a large bowl sift together together the flours, oats, baking powder, sugar and salt. Cut in the cold butter and knead in with your hands until the mix begins to resemble coarse crumbs (there should still be lumps of butter throughout the mix). In a separate bowl combine the buttermilk, vanilla and eggs. Pour the egg mixture into the flour mixture along with the raspberries and mix until just combined. The dough will probably definitely be sticky.

Dump the dough onto a well-floured surface and make sure it is completely combined. Flour a rolling pin and roll the dough until it is about ¾ to and 1 inch thick. I ended up having to use my hands to pat the dough down since the raspberries got to be a bit messy. Cut the dough into segments and place onto a lined baking sheet. You can either go ahead and flash freeze these to save for later or place them directly in the heated oven.
Brush the tops with egg wash right before baking and then bake for 20 to 25 minutes. If you’re using frozen dough at this point it might take an extra 10 minutes or so, but that’s why I will typically place frozen dough in the oven as it’s heating up instead of waiting for it to preheat.

This recipe is huge, by the way.  This made 16 giant scones for me - giant.  Like 5 inch diameter.  Yeah, me and the man of the house can't eat that much - frozen future scones, here we come!

2 comments:

Barbie said...

They look delish!

Anna said...

More blog posts please! :-)