Wednesday, March 15, 2017
Maple Oat Date Scones
Despite knowing that it's best to focus on what one is eating during a meal, I like to read while having my breakfast and lunch. (Hubby is home for supper, so we watch the news on tv.) I love to bake yummy things for our breakfasts, especially things like these scones, that makes a big batch. Half goes directly into the freezer, so Some Postman can have a quick but tasty meal before he is off to deliver the mail.
Scones are so easy to make, and can be changed up simply by varying the add-ins. I found a basic scone recipe on AllRecipes.com and altered it to suit my tastes.
Maple Oat Date Scones
1 large egg
3/4 cup buttermilk
1/2 tsp vanilla extract
1 tsp maple extract
2 Tbsp pure maple syrup
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 cup quick oats (not instant; can use old fashioned, tho)
1 Tbsp cornstarch
1/2 tsp cinnamon
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
3/4 cup butter
3/4 cup chopped dates
1/2 cup chopped pecans (optional)
Cream or half-and-half
Coarse (turbinado) sugar
Heat oven to 425°F. If using metal baking sheet, line with parchment paper. (I use a well-seasoned stoneware 11x15 pan, so it doesn't need any pre-treatment.)
In a 2-cup measure, stir together the egg, buttermilk, maple syrup and extracts. In large bowl, stir together flours, oats, cornstarch, cinnamon, baking powder, soda, salt, and sugar. Drop in chunks of butter; cut into flour mixture with a pastry blender. Add dates and pecans (if desired). Make a well in the center. Stir in liquid ingredients with a fork, just until all dry ingredients are incorporated. May need to add a tablespoon or two more buttermilk if the dough seems too dry.
Turn out onto a lightly floured surface and knead a few times to make the dough hold together. Divide in half. Pat each half into a circle about 3/4 inch thick. Using a pizza wheel, cut each circle into six wedges. Place on baking sheet. Brush each scone with cream; sprinkle with coarse sugar.
Bake for 15 - 18 minutes or until golden brown.
Notes: Instead of buttermilk, this time I used regular milk that had gone sour. It worked just as well, and made good use of icky milk. Also, Some Postman doesn't like nuts in his pastries, so I make half with fruit only and add the nuts to the other half just before kneading it. And, of course, the measurements for the add-ins (dates, pecans, even the cinnamon) are approximate, since I just toss in however much looks good at the time.
You can easily change up the flavor of the scones by subbing out the dates with raisins, dried cherries, dried peaches, or chocolate chips. I like to make a tropical scone using dates, dried pineapple, and coconut (no coconut for Some Postman).