We are under a state of emergency here…we’ve suddenly become trapped in an avalanche. A huge wave of debris has sifted down and into our house and I fear there won’t be much we can do about it. Other than eat our way out. Horrible job, but when the debris is oats, well, someone has to do it. Thankfully Himself is up for the task! 😉
However oats are a pretty versatile staple in this house so we decided rather than just eat it in the usual fashion, we’d also explore a bit.
Now on top of us being buried in this mountain of oats, we also had our emergency worsened by a minor slide of dried cherries and apricots making their way into our house. I know, it’s truly dreadful isn’t it? 😉 Frankly if this is what a state of emergency is for us, we will be truly blessed.
So I decided to make some oatmeal scones, as we were having company stop by so what the heck! And why not toast the oatmeal first to give it a nutty flavour? So turn the oven did I (375 F), sprinkle 1 and 1/2 cups (generous measurements by the way) onto a lined baking sheet did I (into a single layer mind). And into the oven did they go for 6-9 minutes until they started to go nice and toasty and the house smelled good! Then I pulled them out and let them cool off! 😊
Now for the rest of what we need:
1 1/2 c toasted oats (old fashioned, rolled or flaked work best)
1/2 c milk (I used skim)
1/2 c half&half cream (I’ve tried these just increasing the milk, but the texture was wrong)
1 large egg
1 tsp pure almond extract
1 tsp vanilla bean seeds
1 1/2 c all purpose flour, or whole wheat
1/4 c sugar (I used a scant 1/4 c bc i find more to be too sweet)
2 tsp baking powder
1/2 tsp salt
10 tbs unsalted butter cut into small cubes, or use salted butter and omit the salt above
1/2 c chopped dried apricots (I should say an overflowing 1/2 c)
1/4 c dried cherries (you can mix, change or omit the dried fruit)
Adjust oven temperature to 450 F. Yes I know it’s hot, but you need is for happy scones, and you want happy scones don’t you? 😉
In a large measuring cup, add the milk, half&half, almond extract, vanilla bean seeds and egg and which until well combined. (You can reserve one tbs for brushing in the top of the scones later, or just use milk for that.)
Grab a large, sturdy bowl and add flour, baking powder, salt and sugar and mix until combined. (You could use a food processor, but that’s just more washing up and this is easy enough without it.)
Once combined, add butter, in small scattered bits, to the dry ingredients and use forks or pastry blender to work the dough to small crumbles, like a coarse cornmeal. Fatigued yet? 😉
Remover those toasted oats? Grab them and reserve 2 tbs, we will use that in a minute. Dump the rest into our dry ingredients and stir. Easy? Good! Now get your dried fruit and add that to the oat mix, stir to combine.
Now, take a deep breath, stretch and be prepared for tough work. What we need to do is pour our wet ingredients into the dry and fold until large clumps of dough form.
Count to ten, if you are squeamish, and get your hands in the howl to gently knead until the dough forms a lovely cohesive lump! 😉
Sprinkle half of those reserved oats onto a clean surface and place lump of dough on top of them. Sprinkle rest of reserved oats on top of that and gently pat the dough into a nice disk shape, about 1 inch thick. It doesn’t have to be perfect! You want to cut this disk into roughly 8 equal wedges and place on lined baking sheet.
Brush the tops of the scones with either the reserved milk mixture or just milk and pop in the oven for 12-15 minutes until golden brown. Let cool and enjoy! 😊
If this is the only states of emergency we ever have, we will survive, albeit a bit rounder than before!