Scones have never been in my to-bake list, if this has not been this month’s Bake-Along theme, I would probably never bake scones. Scones are so quick and easy to make, most importantly, they are delicious. If I’ve known that, I would’ve baked them sooner. Thanks to Lena of Frozen Wings for selecting this theme for No. 27 Bake-Along. I’m satisfied with the crisp crust, light and fluffy texture. Perfect!
Source : Adapted and modified from Cranberry Oat Scones by Joy of Baking
Makes 8 medium size scones
Raisin Oat Scone
120g plain flour
50g caster sugar
1/8 tsp salt ( I omitted as I used salted butter )
1/3 tsp baking soda
1/2 tsp baking powder
56g unsalted butter, cold and cut into pieces ( I used salted butter )
30g rolled oats
30g raisins ( I added more than this amount, about 40-50g )
Zest of half a lem0n or orange ( I omitted )
80ml buttermilk ( I replaced by using 80ml fresh milk mixed with 2tsp lemon juice, let it stand for 5-10 mins )
Egg wash : 1/2 egg + 1/2 tbsp milk ( mix well )
1. Preheat oven to 190 degrees C. Place rack in the center of oven. Line the baking sheet with parchment paper and set aside.
2. In a mixing bowl, using hand whisk to mix flour, sugar, salt ( if using ), baking soda and baking powder.
3. Add the chilled butter and using rub-in method to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the rolled oats, raisins and zest. Mix until combined. Stir in the buttermilk and mix just until the dough comes together. ( I used only 90% amount of the buttermilk )
5. Transfer to a lightly floured tabletop and knead the dough 4-5 times and then pat, or roll the dough into a circle to about 1-1/2 inches thick. Cut this circle into 8 triangle sections. Place the scones on the prepared baking sheet. Make egg wash. Brush the tops with this mixture.
6. Bake for for about 15-18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.