Snow Storm = Bake Time

Caramelized Medjool Date Oat Scones

Caramelized Medjool Scones

When the sky darkens and its 20 degrees outside and I need a distraction from my current project, that’s the ideal time to bake.

Actually, I invent reasons to bake.  It’s in my blood, in my head, heart and hands…

I just have to bake.

I love warm scones with my morning coffee and this scone recipe is a bit healthier than the usual scone (thank goodness).

I’ve recently been looking for white flour alternatives and find it difficult at this point to bake with white flour.  I bake cakes mostly for clients and friends and cake recipes are extremely hard to sub in alternatives.  The best I can do is use organic, un-bleached flour.  It makes me feel a little bit better about my product.

Back to the scones.  They are 50% rolled oats, 20% whole wheat, and 30% unbleached white flour (and 100% deliciously satisfying).  They also include medjool dates which are caramels in disguise.  I made them with sliced roasted almonds once and they were even yummier.  The oats will keep you satiated while the flavor may keep you coming back for more.  I bake them, give some away and flash freeze the rest.  Try the recipe next time you’re snow bound or looking for a distraction or crave a scone.

Caramelized Medjool Scones

Some before and after images to help get you on your way…

Caramelized Medjool Scones Caramelized Medjool Scones Caramelized Medjool Scones Caramelized Medjool Scones   Caramelized Medjool Scones

When the butter melts…  Oh my goodness.  My absolute favorite part.

Caramelized Medjool Date Oat Scones
(adapted from Quaker Oats, Scottish Oat Scones)

1 Cup all-purpose flour
½ Cup whole wheat flour
1 Cup Quaker® Oats (uncooked)
1/4 Cup granulated sugar
1 Tablespoon Baking Powder
1/4 Teaspoon salt
7 Tablespoons cold butter
½ Cup Medjool dates chopped (or raisin, or any other dried fruit you like)
1/3 Cup milk/plain yogurt mixture
1 egg

Heat oven to 400°F. Line cookie sheet with parchment.
In large bowl, combine flour, oats, sugar, baking powder and salt. Cut in butter (I use a cheese grater) until mixture resembles coarse crumbs.
Stir in dried fruit.
In small bowl, combine milk/yogurt mixture and most of the egg (save some for egg wash); blend well.
Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently. Roll or pat dough into 8-inch circle about 1/2 inch thick.
Cut into 10 wedges; place on cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm.


One Comment on “Snow Storm = Bake Time”

  1. […] Mejool dates – Caramel-like rich flavor:  oat scones with almonds (recipe Mejool Oat Scones). […]

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