Oat Scones – Recipe Remake

Oat Scones - Martha Stewart

Here’s another Recipe Remake, NT Style: (my changes are in Parentheses)

Makes 8 biscuits

• 1 1/4 cups all-purpose flour, plus more for work surface (Sprouted Soft White Wheat)
• 1 cup old-fashioned rolled oats (Organic, and preferably soaked in buttermilk 12 hours prior)
• 1/4 cup granulated sugar (Organic)
• 1 1/2 teaspoons baking powder (Rumford)
• 1/2 teaspoon coarse salt (Celtic Sea Salt)
• 1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled (Trader Joe’s or Kerrygold Unsalted)
• 1/2 cup dried cherries (Organic or Organic Raisins or Dried Cranberries)
• 1 large egg, beaten (Farm Fresh, Pastured, no soy or corn feed)
• 1/4 cup buttermilk, plus more for brushing (home made with Organic Raw Milk)
• 1/2 teaspoon pure vanilla extract (homemade)
• 1/2 teaspoon pure almond extract (skipped, used all Vanilla instead, bit only because I don’t have it on hand)
• Fine sanding sugar, for sprinkling (Organic Sugar, very lightly!)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. (I found these spread too much if baked right away, so I pat in a disc, use a bench scraper to pre-cut into eight wedges, wrap up in Stretch-tite & freeze for a few hours. Then preheat oven, take out of freezer, cut, place on silpat, brush tops with buttermilk, lightly sprinkle with sugar & then FINALLY bake.)

In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined. (When I Pre-Soaked the oats, I’d already used 1/4 cup buttermilk for the soaking, so I did not add any more until I saw how dry the mixture looked once the butter was incorporated, I then added a splash at a time until it looked moist enough to hold together. Maybe about 1/8 cup…?)

Turn out dough onto a lightly floured work surface; roll out to 1-inch-thick 8-by-6-inch rectangle (circle). Cut biscuits into eight 2-by-3-inch rectangles (wedges) using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.

Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving. (Slathered with Kerrygold!)

From The Martha Stewart Show, January 2009

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