Wednesday, December 12, 2012

Sweet Treats: Whole Grain Maple Oat Scones

It is kind of strange how often folks hear that I'm a dietitian and immediately get a look of guilt or fear, as though they have suddenly been arrested by the food police.  Far from it. I became a dietitian because I like to eat. We do feel better when we eat well, but everyone enjoys a good treat now and again. I found this great recipe that I adapted from Eggs On Sunday for a weekend treat. The original recipe said that it made 8 scones. Since scones are all about the butter texture and flavor, I didn't actually want to mess with fat lowering substitutions. Instead, I focused on portion control and made 16 instead. They were still quite large and satisfying. Very crumbly and delicious. 

These scones are made only with whole grain oats and so are gluten free. I do not need to choose gluten free, and so when I was rolling out the scones, I used wheat flour. If you do need to avoid gluten, grind up some extra oat flour and set it aside.


Whole Grain Maple Oat Scones
  • 3 1/3 cup old-fashioned rolled oats (not quick-cooking), divided
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 8 tbsp (1 stick) cold unsalted butter, cut into pieces
  • 2/3 cup milk
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
For garnish:
  • 1 tbsp milk
  • 1 tbsp maple syrup
  • 2 tbsp oats
  1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
  2. Add lemon juice to milk and set aside. If you have buttermilk, feel free to use that, I never do so I use this mixture as a substitute.
  3. Place 2 cups of oats into food processor and grind until fine powder - you should have 1 1/3 cups oat flour. If you don't have a food processor, you'll need to buy oat flour. Use 1 1/3 cups. If you need to avoid gluten, grind some extra oats into flour and set aside for when you roll out the dough.
  4. Add remaining 1 1/3 cups oats, brown sugar, cinnamon, baking powder and baking soda.  and pulse food processor a few times. Having the more coarsely ground oats gives the scones great texture.
  5. Add butter pieces and pulse a few more time to chop butter.
  6. Add milk and maple syrup and run food processor until dough is mixed. It will be sticky.
  7. Place half of dough onto a board and roll into a circle. Use flour to prevent sticking. Use a sharp knife to cut into 8 wedges and place wedges onto a cookie sheet lined with parchment paper. Repeat with other half of dough.
  8. Mix milk and maple syrup and brush tops of scones using a pastry brush. Or, soak a paper towel or clean napkin. Sprinkle with a few more oats for flair and pop into the oven. bake for about 12-15 minutes or until browned on the edges and puffed up.
Note: I store baked goods in a pot to minimize use of plastic wrap.
Gather your ingredients
Action shot! Grinding the oats into flour
The course meal of ground oats, with the sugar and cinnamon added.
Add cold butter


Half of the dough, ready to roll out

Cut into cute wedges

Brush top with mixture of milk and maple syrup

Sprinkle with oats and pop into the oven
Ready to eat! Enjoy :)

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2 comments:

  1. My husband found this recipe and asked me to make them for him -- I made a veganised version the other night and they were a big hit! I didn't use maple syrup (it's hard to find in these parts), although I noticed it doesn't say in your recipe when to put the 2 tbsp in (I would assume to add it when the buttermilk goes in).

    Thanks for posting this recipe! :D

    ReplyDelete
    Replies
    1. Thanks for commenting! Yes, I forgot to add that step and you were right - I fixed the directions. Cheers and happy eating!

      Delete

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