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.
- 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)
- Preheat your oven to 400°F (200°C). line baking sheet with un-buttered parchment paper.
- Mix the flours, oats, baking powder, sugar and salt together in a large bowl.
- With your fingertips, work the butter into the dry ingredients (until mixture resembles fine breadcrumbs).
- In a small dish, combine the milk and syrup, then add these ingredients to the butter-flour mixture.
- 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).
- 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
- Bake for 20-25min