Recipe: oat-pecan-maple whole wheat scones
Sometimes, you just gotta make scones. Specifically, when you want something warm and carb-laden, but not really overly sweet, because you’re maxed out on sugar. But then you realize that you don’t have cream, and all your buttermilk is frozen, so none of your scone recipes work. Then the internet comes riding to the rescue, just when you had determined that it was a festering blight upon the face of humanity and you were going to burn your modem and everything related to it.
Anyway, here’s what I ended up making, based on this recipe from King Arthur Flour (who are pretty darn good at what they do).
What you need:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup whole grain oat flour
- 1/3 cup white sugar
- something slightly more than 1/8 teaspoon table salt
- 1 Tablespoon baking powder
- 1/2 cup (1 stick) cold butter
- about 1 cup of pecans
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring
- 2/3 cup milk
What you do:
- Very carefully measure the all-purpose flour into your tiny food processor, then even more carefully slice the butter into little pats and squeeze them in there, too. Process on about a 5 (out of 20) for a few seconds until the butter is fairly well cut up, because you don’t feel like going at cold butter with a pastry cutter at this time of night.
- In a big bowl, combine the flour/butter mixture with the rest of the flours, the sugar, the salt, and the baking powder.
- Run the pecans through the food processor, since it’s already dirty. Later think that toasting them beforehand would make them a lot better. Make a note of it for next time. Add the pecans to the dry mixture.
- Combine the eggs, flavorings, and milk, then add them to the dry ingredients and mix fairly well. (You can adjust the amount of milk if necessary; I used the entire amount because I used mostly whole grain flour.)
- Divide the dough roughly in two, and dump out each half onto a lined, floured baking sheet. Pat and shape the dough into discs, then cut into wedges, 6 or 8 apiece works.
- Rearrange your freezer, then stick the baking sheet with the cut dough in to chill for 30 minutes. While the dough is chilling, preheat the oven to 425 degrees as measured by an oven thermometer, not what your oven says it’s at.
- After 30 minutes, remove the baking sheet from the oven and rearrange the dough wedges so they’re not close together. Either pull them apart slightly from their wheel shape, or completely spread them all over the baking sheet.
- Bake the scones for 20-25 minutes.
You can eat them warm, or room temperature; they’re good both ways. You can add more sugar if you want them to be sweeter, but I like scones because they AREN’T necessarily super-sweet. You can play with the flavor by adding different extracts and mix-ins; there’s no need to just dump in more refined sugar for the heck of it. I think next time, though, I might try brown sugar; I think it would go well with the pecans and oat flour.
These have kept pretty well at room temperature in a zip-top baggie, although I am trying to use them up before they get stale or otherwise bad. It’s a good thing they last, because this recipe makes A LOT. Next time I’ll probably halve it, if it’s just for us. The other thing to consider is that you can just keep freezing the unbaked wedges after their initial chill; just put them in something airtight and then bake as many as you want later on. (Probably add a couple minutes to the baking time.)
You can use all all-purpose flour, too, if you really want more refined grain in your diet. I’m just on a whole-grain kick right now. Wait until I save up for a mill to grind my own grains! That’ll be epic.