Buttermilk Oat Cranberry Almond Scones

August 15, 2017

 

 

 

 

Scones are a sweet biscuit filled with any fruit, or nut of your choice. From a quick breakfast, to a leisurely brunch, or afternoon tea, a scone can make its way into your daily meal schedule.

Buttermilk is a great ingredient to bake with. Why? Not only does it add flavor (think, 'sour' and 'tang'), it helps baked goods go 'poof' when combined with chemical leavener, like baking soda. 

Feel free to switch out the dried cranberries and almonds for your favorite fruit and nut, I do it alllll the time. 

 

Buttermilk Oat Cramberry Almond Scones

Yields: 12 medium size scones

Oven: 400 degrees F

Time: 15-18 minutes

 

Ingredients

3 cups all purpose flour, sifted

1/4 cup white sugar

1/4 cup plus 2 tablespoons rolled oats

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup (1 1/2 sticks) unsalted chilled butter, cubed

2/3 cup dried cranberries

2/3 cup chopped almonds

1 1/2 cups buttermilk

1 egg

1 teaspoon vanilla

 

Directions:

  • In a large bowl, combine:

  • 3 cups all purpose flour, sifted

  • 1/4 cups white sugar

  • 1/4 cup rolled oats

  • 2 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 'Cut" in 3/4 cup unsalted chilled butter, cubed. Simply put, 'smear the butter' into small pieces.

  • Add:

  • 2/3 cup dried cranberries and 2/3 cup chopped almonds

  • Combine in a small bowl and whisk together:

  • 1 1/2 cup buttermilk, 1 egg and 1 teaspoon vanilla. Add to mixture. Using a spatula, mix together until just combined a pastry. Handle it gently. 

  • Form 2 disks and cut each disk into 6 wedges. Sprinkle water on each disk. Sprinkle 1 tablespoon rolled oats onto each disk. 

  • Place on parchment lined baking sheets and bake.

 

Let me know what types of scones you bake!

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com

 

 

 

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