Much to my AMAZEMENT, it was an eerily quite night. I had a wonderful night's sleep. It was so quiet I don't even think Sweetpea woke up until the newspaper was delivered....not bad. I can't help but wonder, what happened to the birds? And the strangest thing of all....I was cold! Yes, it was downright chilly! I pried myself from under the covers and headed to the kitchen It was 53degrees outside. I don't know what the temperature was inside the house, but since we had left several windows open, there was a definite nip in the air.
A perfect reason to light the oven I thought. I checked out the pantry and my eyes focused on a sack of oat flour that I picked up at the King Arthur Baker's Center in Vermont a few weeks ago. I had some buttermilk that I wanted to use up as well.
and then I remembered my new fluted cutters from King Arthur's...
SCONES! ...It's a perfect morning for scones.
Cranberry Almond Scones
A note about making scones: I like to use a food processor because I can work quickly and I don't over handle the dough. If you don't have one, you can cut the butter into the dry ingredients with a pastry cutter. Just be sure not to overmix when you add the liquid and other ingredients. Work quickly when forming the scones, the heat from your hand will melt the butter in the dough if you handle it too much and you will end up with dense hockey pucks.
Cold butter and working quickly will yield light, tender scones like this one..
Yield 8-10 scones
Preheat oven to 425 degrees
Line baking sheet with parchment or use a silpat
- 1 1/4 cup all purpose flour
- 1 cup oat flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, cold and cut into 1/2 cubes
- 1/2 cup buttermilk
- 1 extra large egg
- 1/3 cup craisins
- 1/3 cup sliced almonds
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon turbinado sugar
Combine both flours, sugar, salt, baking powder and baking soda in the bowl of a food processor. Add butter and pulse until mixture looks like a course meal. Add craisins, pulse 2 times. Add buttermilk and egg and pulse until dough just begins to come together. Add sliced almonds, pulse one or two more times. Transfer dough to a floured board. Pat dough into a round about 3/4 inch thick. Do not over handle the dough.
|Sweetpea knows a pushover when she sees one!|