oat yogurt scones

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I had a whole list of things I wanted to do today. I can honestly say that this scone project was the only thing I ended up getting done. I woke up with a splitting headache. Unable to barely move I whined and cried till past noon. Finally, after a couple tylenol I was functional enough to make some scones and a small blog post. Homework and taking Wyatt for a walk will have to wait a little longer. The scones were nice, a little too dry but, with a large cup of fresh coffee, a little butter and fresh strawberries they ended up pretty good!

Ok, well guess it’s time to tackle a little homework.

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INGREDIENTS:

  • 1 3/4 cups  cake flour flour extra for dusting surface
  • 1/2 cup whole wheat flour
  • 1/2 cup  rolled oats
  • 1 tablespoon baking powder
  • 1 large tablespoon brown sugar
  • 1 teaspoon table salt
  • 3/4 cup unsalted cold butter, cut into pieces
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 1 tablespoon (+) full-fat yogurt
  • 1 egg, beaten (for glaze)

DIRECTIONS:

  1. Preheat your oven to 400°F (200°C). line baking sheet with un-buttered parchment paper.
  2. Mix the flours, oats, baking powder, sugar and salt together in a large bowl.
  3. With your fingertips, work the butter into the dry ingredients (until mixture resembles fine breadcrumbs).
  4. In a small dish, combine the milk and syrup, then add these ingredients to the butter-flour mixture.
  5. By hand, bring everything together and add yogurt a tablespoon at a time until it forms a soft dough. If it feels too dry, add a little more yogurt (dough should not be sticky).
  6. On a lightly floured surface, pat or roll the dough out until it is approx 2 inches tall. Using a  cutter (or a small cup), cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg
  7. Bake for 20-25min

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