Oatmeal Scones

To be completely honest, baking isn't exactly my forte. I have a love and hate relationship towards baking mainly because unlike cooking, baking cannot guarantee you a 100% successful rate. What makes baking more challenging is that, the result cannot be predetermined and not to forget, the aftermath mess that is equally challenging. Over the years, despite my mixed feeling, I had indulged in few baking sessions.

And after years of hanging hand-whisk over the shelf, I braved myself and get down dirty to try out this recipe of Cranberry Oatmeal Scones


1 3/4 cups (245 grams) all purpose flour
1/2 cup (100 grams) granulated white sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (113 grams) (1 stick) unsalted butter,cold and cut into small pieces
3/4 cup (60 grams) old-fashioned rolled oats*
1/2 cup (60 grams) dried cranberries or cherries (raisins or currants)*
Zest of one lemon or orange (outer skin of lemon or orange)
2/3 cup (160 ml) buttermilk*

Egg Wash:

1 large egg
1 tablespoon milk or cream

* I omitted cranberries since I didn't have any and substitute rolled oats with the instant oats that I have in the kitchen. 
If buttermilk is not available in your local supermarket, you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using. Buttermilk adds creamier taste to your scones.

Method:

Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.

Bake for about 15 -18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

Try it and you'll love it!

p/s: Sorry for the crappy photo quality. I couldn't be bothered to use H's DSLR and took it using my camera phone instead. But the taste wasn't as bad as it looked.