Category: Scones

Breakfast, Recipes, Scones

Cran-Tan-Oat Scones

Sarah
Cran-Tan-Oat Scones
fresh outta the oven!

This recipe is all iTunes’ fault. So if you hate it, blame iTunes, okay? But if you love it, well, then you can thank me for using iTunes. 🙂

Confused? Let me back up.

I have a big project for school due today, and have been at my computer more hours  than I have not recently. Bummer, huh? So I’ve been listening to iTunes, particularly their Genius mixes made with my music. I was a little surprised to hear “Baby, It’s Cold Outside” to come on in the Country mix… especially because it’s classified as “Holiday,” not “Country.” I normally have a strict provision against listening to Christmas music until Thanksgiving weekend, but this time, it was forced upon me.

Naturally, the lover of baking I am, I began to wonder what holiday-inspired treat I could make as a procrastination device that wouldn’t be too seasonal. I had wanted to whip up some cookies but I was swayed.

Enter Cran-Tan-Oat Scones.

Sweet cranberries. Chewy oats. A hint of citrus. A touch of sweetness.

Perfect for fall. Perfect for Thanksgiving morning. You should try ’em now first though, just as a test run…

Cran-Tan-Oat Scones
the goods…

…and remember, it’s iTunes’ fault. I think I’ll still use iTunes though, these scones are pretty darn tasty.

Cran-Tan-Oat Scones

  • Servings: 8
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adapted from Eat Better America

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 3 tablespoons butter, chilled
  • 2 cups oatmeal
  • 6 ounces vanilla yogurt
  • zest of 1 tangerine
  • 1/2 cup sweetened dried cranberries
  • 1 egg, beaten
  • sugar
  • cinnamon

Preheat oven to 400 degrees. Lighly flour a large baking sheet. In a mixing bowl, use a wooden spoon to combine flours, brown sugar, and baking soda. Zest 3/4 of the peel of 1 tangerine into the mix and stir to combine. Use a pastry blender or two knives to cut in butter until the mixture resembles coarse crumbs. Reserve 1 tablespoon of the yogurt, then stir in the rest along with the cranberries, egg, and oatmeal. Mixture will be sticky and loose–don’t worry if it doesn’t stay together.

Scoop dough out onto the prepared pan. Using your hands, press and shape dough into an 8 inch circle. Brush dough with remaining yogurt, then sprinkle with sugar, cinnamon, and tangerine zest.

Bake for about 15-20 minutes or until cooked through and golden brown along the edges. Cut into 8 wedges and serve warm.

Note:

I ended up baking this for about 15 minutes, then cutting into wedges and baking a few more minutes because they weren’t cooking well in the center.

Question of the Day: When do you break out the seasonal treats, music, & decorations? I’m usually a strict Thanksgiving weekend purist… but now, we will see!

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Breakfast, Recipes, Scones

Oatmeal Scones

Sarah

I love scones. I love oatmeal. I love warm bread fresh from the oven. I love butter melted on top of those aforementioned things. Except on oatmeal. Well, I’ve never had butter melted on oatmeal but I don’t anticipate that being the tastiest thing ever, but perhaps it is… Anywho… excuse me. I get easily distracted.

Last week I saw a recipe for 15 minute oatmeal scones. I was instantly intrigued, because usually scones are a little more time consuming. So, I decided to see if this recipe really did just take 15 minutes, from start to finish, as claimed. I’ll admit, I was a little hesitant. Fifteen minute? For scones? I could hardly wait to find out. I’m competitive like that.

To up the stakes, I made them in the morning, after I got back from my run, as I was getting ready for the day. Ya know, blow dry your hair and cook at the same time… uh huh… smart, right? But I had been thinking about warm dough during that chilly run… and I had to meet my craving.

The verdict?

In less than 15 minutes, I had these little babies hot in my hands.

oatmeal scones... quick & easy & absolutely wonderful with jam
scones & tri-berry jam…

Burning my tongue. Dazzling my taste buds with flaky, soft, warm [make that HOT] crumbs. Melting butter. Heating up jam. [Why don’t I ever heat up jam before using it? It is so good warm!] Being all delicious like scones should be.

These scones are so easy. So tasty. So flaky. So delicious. So QUICK! I think I’ll go make them again now.

TTFN! [ta ta for now!]

Oatmeal Scones

  • Servings: 4
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from EatLiveRun

  • 1/2 cup rolled oats
  • 1/4-1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup milk
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • cooking spray

Preheat the oven to 475 degrees. Grease a small baking sheet with cooking spray. In a medium bowl, stir together the oats, salt, baking powder, and flour. Use a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Mix in the milk and stir until combined. Turn dough out onto the baking sheet and flatten slightly, so it is shaped into a large oval [check out EatLiveRun’s picture if you need a visual]. Bake for 12 minutes or until golden brown and sizzly. Cut into four sections and enjoy with butter or jam or whatever else you desire.

Notes:

While I loved this scone recipe, I thought it was really salty. Next time I make them, I am going to decrease the salt by about half and see what happens.If you’re particular about salt, I’d suggest experimenting. Update: This totally works. For me, 1/4 teaspoon of salt is perfect.

And also, for a totally different [read: non-flaky] texture, try omitting the baking powder. Mmmhmmm… guess who did that? They’re edible… but not as good! 🙂

Are you competitive?

Breakfast, Recipes, Scones

Maple Pecan Pear Scones

Sarah

Whoa… that’s a mouthful.

Both the name… and…

Maple Pecan Pear Scones | thepajamachef.com
the deliciousness that is this scone!

I love scones because they are a dessert, a breakfast, and a healthy, filling snack all rolled into one! These scones are light and fluffy, not tough like some scones can be, and they’re even made with whole wheat flour, oats, and nuts, which is an extra bonus. I’ve made some rock-hard scones [or other baked goods] in my day with whole wheat flour, so it’s always great when a recipe with whole wheat flour turns out well. I enjoy all the flavors in this scone… they really marry well when made the night before, so they are perfect for breakfast or brunch. But just watch out… these will not last very long!

Maple Pecan Pear Scones

  • Servings: 12
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from Eating Well

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats [not instant]
  • 1/4 cup plus 1 1/2 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 4 tablespoons [2 ounces, or 1/4 of a normal package] chilled reduced-fat cream cheese (Neufchâtel), cut into small pieces
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/4 cup canola oil
  • 1 cup Bartlett pear, diced and peeled
  • 1/2 cup chopped pecans, divided
  • 3/4 cup buttermilk, or substitute 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup, then let sit for 5 minutes and use what you need
  • 1 teaspoon maple extract
  • 1 egg
  • 1 tablespoon water
  • cooking spray

Directions:

Preheat oven to 400 degrees. Lightly grease a large baking sheet with cooking spray, and set aside. In one bowl, whisk together dry ingredients: flours, oats, 1/4 cup sugar, baking powder, baking soda, and cinnamon. Using a pastry blender [or 2 table knives], cut in the butter and cream cheese. Swirl in oil [i.e. don’t just dump it all in] and toss with a fork to mix in. Swirl in pear and 1/4 cup nuts and toss again to coat. In a small bowl, mix buttermilk and maple extract and then swirl into dough, always stirring, until coated. Scone dough will be sticky… it always is, and that is good!

Turn dough out onto a floured counter-top or large cutting board and knead slightly, then form into a ball and press down into a large circle. Using a table knife [grease and flour it, if it sticks], cut dough in half and then cut each side into 6 wedges, for a total of 12 scones. Place scones on baking sheet, then make the egg glaze.

In a small bowl, lightly beat the egg and add water. In a second small bowl, combine 1 1/2 teaspoons sugar and 1/4 cup nuts. Then, using a pastry brush, glaze top of each scone with a generous amount of egg mixture, and top with nut mixture, pressing in gently to set. Bake the scones until golden, about 15-20 minutes.

Maple Pecan Pear Scones | thepajamachef.com
Serve and enjoy!