Oat & Whole Wheat Scones
Despite my frequent baking and love for desserts, I am actually a bit of a health freak. I indulge in sweet treats Every. Single. Day… but, with moderation. I love it when I come across a recipe that borders, dare I say it, healthy. Scones in general aren’t the most calorie-bombed snack you can eat, but I found this recipe that even went a step further; whole wheat flour, old-fashioned oats, buttermilk. Doesn’t sound so bad, does it? By the way, has anyone realized that “Stressed” is “Desserts” spelled backwards? Rating: 4- out of 5.
Oat & Whole Wheat Scones: adapted from MarthaStewart.com
Ingredients: makes 8
- ¾ cup whole-wheat flour
- 1 cup all-purpose flour
- ⅓ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ teaspoons baking powder
- 1 ¼ cups old-fashioned oats
- ½ cup dried fruit, roughly chopped (optional)
- 5 ounces (1 ¼ sticks) chilled unsalted butter, cut into ½-inch pieces
- ⅓ cup buttermilk
- Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients (whole wheat flour, all-purpose flour, salt, baking powder, baking soda, sugar & oats) with dried fruits, if using, in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until mixture resembles coarse meal. Add buttermilk, and mix until combined.
- Turn out mixture onto a clean work surface. With hands, quickly pat mixture into a rectangle that is 1 ½ inches high. Score rectangle into 8 triangles. Cover with plastic wrap, and transfer to the freezer for at least 30 minutes.
- Heat oven to 350 degrees. Remove dough from the freezer. Place scones 2 inches apart on the prepared baking sheet. Bake until lightly golden, about 20 minutes.
(not that I would even try baking past noon in 80˚F heat)