Cupcaitering

Wednesday, March 23, 2011

honey-almond oat scones

Or, almond-oat scones with honey glaze, or oat and almond honey scones. The order doesn't really matter because these scones are too tasty to bother with semantics.



I made these for tea with my friend Melissa whose days in Ottawa are numbered (boo : ( ).  The flavour was really nice, but I found them to be a bit dry and crumbly, which very well could be my fault for baking them a few minutes too long.  The original recipe says even longer!  My advice, watch these scones and don't let them get too brown.



Almond-Oat Scones with Honey Glaze
Adapted from here

For the scones:
1 cup white whole wheat flour
1 1/4 cups oat flour
¼ cup ground almonds
1/2 cup old-fashioned oats
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup toasted slivered almonds
1 egg
3/4 cup milk
1/2 tsp almond extract
1/3 tsp vanilla extract

For the honey glaze:
1/6 cup honey
1 tbsp light-brown sugar
2 tbsp unsalted butter, melted
1/4 tsp vanilla extract

Directions
1. Preheat oven to 375 degrees F. Lightly grease a baking sheet, or line it with parchment paper.
2. Combine the flours, ground almonds, oats, sugars, baking powder, and salt in a large mixing bowl. With a pastry cutter or a fork, cut the butter into the dry ingredients until the butter pieces are the size of a pea. Stir in the almonds.
3. In a small bowl, whisk together the egg, milk, and extracts in a large measuring cup. Make a well in the center of the dry ingredients, and add the liquid all at once to the bowl. Lightly mix with a fork just until the dough is comes together. Don't overmix. Let the dough sit for 5 minutes to allow the oats to absorb the liquid.
4. On a well-floured surface, pat the dough into a round and cut into 12 scones.
5. Bake until the tops and edges are light golden brown, about 20 minutes. While baking, whisk together the glaze ingredients in a small bowl.  Remove the scones from the oven and glaze immediately, allow to cool.

2 comments:

  1. thanks for the scones Caitlin!!

    ReplyDelete
  2. Your photo skills are getting pretty fancy!

    ReplyDelete