In case you’re wondering, yes, this is another scone recipe. Adrianna made scones, and I made scones. We did not plan this, we didn’t even know this had happened until she posted her Gruyere and Bacon Scones and I emailed her saying “OMG you made scones!” That pretty much sums up our entire way of handling this here blog. We don’t plan or discuss, and remarkably we always end up making similar kinds of food.
But hey, you’re cool with more scones right? Scones are awesome. These are particularly awesome because they are the perfect breakfast on the go in the morning. Here’s what you do: first, whip up some scone dough and cut it into segments. Then, lay them out on a baking sheet and flash freeze the dough. Once the segments are frozen, dump them into a big Ziploc bag and put them back in the freezer.
Here’s the hard part: when you wake up in the morning and you’re totally groggy and out of it, put a couple of these scone segments in the oven and crank it up to 400 degrees F. Do this FIRST. Before you shower and before you’ve had any coffee. I told you this was hard. But the cool thing is that now while you’re showering and coffee brewing, your frozen scones will be baking up and you’ll soon have a hot breakfast you can munch on the way to work.
Oh yeah, and these aren’t your normal scones that you might feel guilty about eating. These have whole wheat flour and oats and fruit. Enough to make you feel warm and fuzzy all the way to work.
Rasberry Oatmeal Scones
I like to use frozen berries for things like this since they can stand up to the rolling and mixing a little better, but you can still use fresh if you prefer. This is kind of messy so don’t worry too much about the dough being rolled out perfectly, as long as everything’s sticking together and you can cut it into segments it’ll all work out just fine.
Makes about 15 scones
2 cups whole wheat flour
2 cups all-purpose flour
1 cup rolled oats
2 tablespoons baking powder
3 tablespoons granulated sugar
2 teaspoons salt
1 ½ cups (3 sticks) unsalted butter, diced
½ cup cold buttermilk
1 teaspoon vanilla extract
4 extra large eggs, lightly beaten
1 egg beaten with a splash of milk or water (for egg wash)
2 cups frozen raspberries
Preheat the oven to 400 degrees F. In a large bowl sift together together the flours, oats, baking powder, sugar and salt. Cut in the cold butter and knead in with your hands until the mix begins to resemble coarse crumbs (there should still be lumps of butter throughout the mix). In a separate bowl combine the buttermilk, vanilla and eggs. Pour the egg mixture into the flour mixture along with the raspberries and mix until just combined. The dough will probably be sticky.
Dump the dough onto a well-floured surface and make sure it is completely combined. Flour a rolling pin and roll the dough until it is about ¾ to and 1 inch thick. I ended up having to use my hands to pat the dough down since the raspberries got to be a bit messy. Cut the dough into segments and place onto a lined baking sheet. You can either go ahead and flash freeze these to save for later or place them directly in the heated oven.
Brush the tops with egg wash right before baking and then bake for 20 to 25 minutes. If you’re using frozen dough at this point it might take an extra 10 minutes or so, but that’s why I will typically place frozen dough in the oven as it’s heating up instead of waiting for it to preheat.
Once the scones are golden brown remove from the oven and dig in.