Sunday, March 14, 2010

Oaty Scones

It is Sunday morn and I have a hankering to make scones. So I thought it might be fun to try to make them with oat flour, rolled oats, buttermilk, and riddled with raisins 'cause my husband loves 'em.  It is a dreary, rainy morning. Day light savings, to boot! (Spring ahead). Let's say I need something to brighten every corner.  Follow me into my kitchen so we can get started.


2 cups oat  flour
1/4 cup rolled oats
1/2 tsp. coarse grain sea salt
1 Tbs. baking powder
1/4 cup rolled oats
1 1/2-2 cups raisins

1 cup buttermilk
1/4 cup maple syrup
1/4 cup rolled oats


Preheat the oven to 400 degrees. Place a sheet of parchment on an 18x24 inch sheet pan.
Combine the oat flour, the sea salt and the baking powder in a medium size bowl, with a wire whisk.
Toss in the raisins and the rolled oats with your hand.

Combine the buttermilk and maple syrup right in the liquid measuring cup.
Pour over the already mixed dry ingredients. Use a rubber scraper to make sure you add all of the syrup. Combine with your hand until the dough forms a mass. Place on a lightly oat floured board.
Knead only a few times until the dough comes together. Pat into a 7-8 inch round. Pat the top with a slightly wet hand. Press on the remaining 1/4 cup of oats.
Cut into 8 equal wedges.
Place on the parchment with a lightly oat floured metal spatula equa-distant apart.
Put into the hot oven and bake for 13-18 minutes, until golden on the bottom and when you break them open they have a bread-like consistancy and not sticky. Let cool slightly and serve with tea, coffee, jam and butter, or alone. Put the remaining cooled scones in a resealable plastic bag. Store in the freezer (a pastry chef's best friend) if there are any left, and serve warmed up another day.

Recipe and Photos and Text by Karen Pickus
Courtesy Karen Pickus 2010

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Finished Slaw

Finished Slaw
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