These scones were baked by Matt in honor of my friend Irene’s birthday, who is a huge fan of cheddar and will partake in a good, savory scone. In addition to a good chunk of cheddar, these lovelies are also stuffed with rosemary, apples, and walnuts. They are crunchy on the outside and moist on the inside, and made only with oat flour, oats, and whole wheat flour, which gives them a much more complex flavor. Matt and I didn’t used to use whole wheat for baking, but now we can’t stand white because we find it to be too bland and cakey. Although we only made the batch Saturday evening, we ate the last two this morning.
This recipe was inspired by the oat scones from my Whole Grain Baking King Arthur cookbook, which we make all the time.
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/4 cup raw sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick cold, unsalted butter (keep in the fridge until needed)
1/3 cup old-fashioned rolled oats
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1/3 cup stewed apples
1 1/2 tablespoons rosemary, chopped
1/3 cup cheddar, grated
1/3 cup walnuts, roasted in the oven at 325F for 15-20 minutes and then chopped
Milk for brushing the tops
Raw sugar for sprinkling
Preheat oven to 375F. Lightly grease a baking sheet.
Measure out the flours*, sugar, baking soda, baking powder, and salt, and stir in a large bowl. Cut the butter into the dry ingredients with a fork until it resembles bread crumbs. Add in the oats, apples, cheddar, rosemary, and walnuts, mixing but making sure not to break up more than necessary.
Whisk together the egg, buttermilk, and vanilla in a separate bowl. Add, all at once, to the dry ingredients, and stir lightly and quickly with a fork until the dough is evenly moistened.
Turn the dough onto a floured work surface, and knead two or three times. Divide the dough in half, and pat each half into a circle about 1/2 inch thick and 6 inches in diameter. Use a bench knife or buttered, floured dinner knife to divide each circle into 6 wedges.
Transfer the scones to the baking sheet, leaving 1 inch in between (we fit them on one sheet). Brush the tops with milk and sprinkle with sugar. Bake until the scones are puffed and golden brown, 22 to 25 minutes. Place on a rack to cool.
* For the flour, we generally store it in the fridge, remove it and stir in the bag with a spoon, then spoon it into the desired measuring cup and level off lightly with a knife.