Thursday, February 27, 2014

RECIPE: Orange Cardamom Oatmeal Scones

With all due respect to last week's post on embracing these last weeks of winter, the fact that we're being offered up temperatures of -20°C in the final days of February is a little hard to take.

Orange Cardamom Oatmeal Scones to the rescue! These scones came out of the oven so fragrant that it seems tragic that you can't smell them in the photo. A bit denser than an all-flour scone, bursting with flavour from the orange and cardamom, with an extra ray of sunshine (and a bit of chewiness) from the apricots, these are just what you need to hang in there until the weather decides to hand us a warm, sunny day. Even better, these come together in next to no time, so you don't have any excuse not to whip up a batch immediately :)

I've come to the momentous decision that I'm in the "square scone" camp rather than the "pie shaped scone" camp (earth-shattering, I know). I find it easier both to shape and to eat the square ones, and they just look more robust and appealing to me somehow :) I found this method of layering the dough to give a nicely risen, pleasantly plump scone perfect for slicing in half and slathering with butter and jam. Make sure you use *cold* butter for these; you want to create little buttery pockets in the dough for maximum yumminess!

1¾ cups all-purpose flour
1 cup rolled oats
¼ cup sugar
1 tsp baking soda 
1 tsp cardamom
½ tsp salt
¼ cup butter (cold, not softened)
½ cup finely chopped apricots
½ cup orange juice
¼ cup milk or light cream
1 egg
approximately 1 tbsp light cream for brushing tops

  • In a medium mixing bowl, combine the flour, oats, sugar, baking soda, cardamom and salt.
  • With a pastry blender, 2 forks, or your fingers, cut in the butter until crumbly (it should be in pea-sized lumps) then add the apricots
  • Beat together the orange juice, milk and egg; add to flour mixture and stir gently until a wet dough forms (it should be sticky but hold together well enough for you to pick it up in one big lump)
  • Turn dough out onto a lightly floured counter and pat it into a roughly 9" circle. Fold one side of dough in to the centre, then fold the other side completely over the top of the first (so you now have a rough log shape with 3 layers of dough)
  • Pat the dough log into a 4" x 12" shape; cut into six 2" x 4" pieces then cut each of those pieces in half to give you twelve 2" x 2" scones.
  • Place scones on a parchment-lined baking sheet. Brush tops with cream and bake at 400°F for 15 minutes or until golden brown on top.
Makes 12 scones

Mountain Rose Herbs. A herbs, health and harmony c 
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