Scones are a favorite tea-time treat, and anyone who knows me, knows about my tea time breaks.
Scones are perfect because they are not too sweet and offer just enough for an afternoon pick me up paired with tea. This recipe is made with a mix of old fashioned oats for a nutty, hearty, healthier scone.
1/4 cup whole milk (can sub soy milk)
1/4 cup heavy cream (can sub soy creamer)
1 large egg
1/4 teaspoon of vanilla
10 tablespoons of butter cut into 1/2 inch pieces (margarine ok to use)
You will need two separate bowls. One for the liquid ingredients and another for the dry ingredients.
For the wet ingredients: Whisk milk, cream, vanilla and egg in a large measuring cup until blended. Remove 1 Tbsp to a small bowl and reserve for brushing.
For the dry ingredients: Pulse flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about 4 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, 12-14 1-second pulses.
Transfer mixture to medium bowl. Using rubber spatula, fold in liquid ingredients until dough begins to come together and mix by hand in bowl until dough becomes the consistency of play dough and turn out on to flour-dusted surface. (Dusted with the reserved oats).
Gently pat into 7-inch circle about 1 inch thick. Using a bench scraper or rubber spatula and cut dough into 8 wedges. Set on parchment-lined baking sheet, spacing pieces about 2 inches apart.
Brush surfaces with reserved egg mixture and sprinkle with the reserved Demerara sugar and bake until golden brown, 12-14 minutes.
Cool scones on baking sheet on wire rack for 5 minutes, then move scones to cooling rack and cool to room temperature, about 30 minutes.
They are great for breakfast (if they make it to the morning). Otherwise enjoy them with me this afternoon with a cup of tea!