Wednesday, January 2, 2013

Raspberry Oat Scones

I've noticed that (when I actually post) I post a lot of one-off's.  Recipes or projects that are new for me.  This is one that is a favorite.  They're basically the Martha Stewart Living Cookbook Oat Scone recipe, with a little less butter and salt, and raspberries instead of cherries.  They're a favorite because they're so good, they're kind of healthy-ish, there's no eggs, and they are perfect for make-ahead. 

Raspberry Oat Scones
1 1/4 cups whole-wheat flour
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups old-fashioned oats
1 cup frozen raspberries
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk
just before baking:
1 tablespoon heavy cream
1 tablespoon raw sugar
In a mixer, combine the dry ingredients (flours, 3/4 c sugar, salt, soda, powder, oats) and mix.  Gradually add butter and blend until it looks like pie crust.  Add the buttermilk and blend just until it comes together.  Gently mix in raspberries by hand.

On the counter, lay out a 18" piece of plastic wrap, and turn out half the dough.  Form the dough into a 4x16 log that's about an inch and  half to two inches tall.  Cut into three sections, and then cut each section in half into two triangles:

Place the sections back into the shape of the log and wrap with plastic wrap.  Wrap with foil and freeze (2 hrs to a few months).  Repeat with the remaining dough.
When ready to bake, preheat oven to 350.  Take out dough from freezer, unwrap and space on cookie sheet.  For each log, brush with 1/2 TB cream and sprinkle with 1/2 TB sugar.
The dough will still be frozen to bake.  Depending on how cold the dough is, bake for 45-55 min.