By Jeannette Ordas of Everybody likes Sandwiches
It's been ages since I've made scones and it's a shame because they are well appreciated in this little household. All I need to do is mention to my sleeping husband that a batch of scones just came out from the oven and that horizontal man jumps up, wide awake. It's like magic!
I wanted to deviate from the usual and try something a little different. These scones may seem a bit on the plain side, but trust me, they're pretty much perfect as is. Flakey and tender and rustic - these are the perfect thing to dampen the chill out of a winter morning.
The only real secret to these is to use freshly grated nutmeg. It's funny because I used to hate nutmeg as it always seemed too strong and perfumey. But I realized that's the sadness of using stale ground nutmeg - especially one that's been hanging out in your cupboard since your last move or two. So get yourself a fresh nut (I had to crack mine out from its shell) and use a microplane to get a nice fine sprinkle. The scent is seriously intoxicating.
Delicious with coffee in the morning and a little bit of jam or I'm sure it makes a fine evening snack with a spot of tea. Enjoy!
Oat & Nutmeg Scones
(adapted from Dorie Greenspan's Baking)
1 cup AP flour
2/3 cup whole wheat flour
1 1/3 cup rolled whole oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup cold butter, cubed
1 egg
1/2 cup yogurt
Preheat oven to 400F.
In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, sugar and nutmeg. Dump in the cold butter cubes and use your fingers to work in the butter into the flour - you want pea-sized lumps.
In a small bowl, whisk together the yogurt and egg and then stir into the flour mixture. Use your hands to knead the dough just a few times until the dough comes together in a ball.
Sprinkle some flour and oats onto a cutting board and place the dough on top. Shape and dough into a 5" circle and then slice into wedges.
Place wedges onto a silpat or parchment sheet covered baking tray and bake for about 18-20 minutes until golden.
It's been ages since I've made scones and it's a shame because they are well appreciated in this little household. All I need to do is mention to my sleeping husband that a batch of scones just came out from the oven and that horizontal man jumps up, wide awake. It's like magic!
I wanted to deviate from the usual and try something a little different. These scones may seem a bit on the plain side, but trust me, they're pretty much perfect as is. Flakey and tender and rustic - these are the perfect thing to dampen the chill out of a winter morning.
The only real secret to these is to use freshly grated nutmeg. It's funny because I used to hate nutmeg as it always seemed too strong and perfumey. But I realized that's the sadness of using stale ground nutmeg - especially one that's been hanging out in your cupboard since your last move or two. So get yourself a fresh nut (I had to crack mine out from its shell) and use a microplane to get a nice fine sprinkle. The scent is seriously intoxicating.
Delicious with coffee in the morning and a little bit of jam or I'm sure it makes a fine evening snack with a spot of tea. Enjoy!
Oat & Nutmeg Scones
(adapted from Dorie Greenspan's Baking)
1 cup AP flour
2/3 cup whole wheat flour
1 1/3 cup rolled whole oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/4 teaspoon freshly grated nutmeg
1/2 cup cold butter, cubed
1 egg
1/2 cup yogurt
Preheat oven to 400F.
In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, sugar and nutmeg. Dump in the cold butter cubes and use your fingers to work in the butter into the flour - you want pea-sized lumps.
In a small bowl, whisk together the yogurt and egg and then stir into the flour mixture. Use your hands to knead the dough just a few times until the dough comes together in a ball.
Sprinkle some flour and oats onto a cutting board and place the dough on top. Shape and dough into a 5" circle and then slice into wedges.
Place wedges onto a silpat or parchment sheet covered baking tray and bake for about 18-20 minutes until golden.
