I have been making these scones for a lot of years and have shared this recipe with many of my friends and family. They are a staple in my household and I have always served them as a breakfast scone with whipped butter, homemade jam and whipped cream. However, several people have told me that they enjoy them as a savoury scone filled with ham and cheese or served alongside a nice savoury soup. Delicious, warm or at room temperature, any way you serve them! Make sure you try them this year!
YIELD : 9- 2½" scones
- baking sheet
- parchment paper
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ½ cup oat flour or substitute an additional ½ cup of all-purpose
- ½ cup quick oats or pulse some large flake oats a couple of time in a mini chopper
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup butter cold and cubed
- ¼ cup plain yogurt
- ¼ cup maple syrup
- 2 large eggs
Egg wash and topping:
- 1 large egg whisked
- 2 teaspoons cold water
- ¼ cup quick oats or pulse some large flake oats a couple of time in a mini chopper
- optional: add 1 tablespoon of maple syrup this makes for a sweeter scone
- Chill the cubed butter.
- Combine the flours, oats, baking powder, baking soda, sugar and salt in a large bowl.
- Cut in the butter with a pastry cutter or two knives until the mixture looks crumbly and the clumps are small, about the size of a small pea. (You can even get in there with your hands and just squish the butter into the flour.)
- In a medium bowl, whisk the eggs, maple syrup and yogurt. Pour the wet mixture into the dry mixture and stir, just to combine. Do not overmix.
- Flour a pastry board or your counter and take the dough out of the bowl and place on the floured surface. Pat with your hands or roll the dough with a rolling pin until the dough is about 1" thick. Using a 2½" round cutter, cut into rounds.
- Place on the parchment paper-lined baking sheet and chill for 30 minutes or up to 24 hours.
- Preheat the oven to 400°F.
- Make the egg wash by whisking the egg with 2 teaspoons of cold water. Brush the tops of the scones and sprinkle with quick oats.
- Bake in the oven for 20-25 minutes or until deep golden brown. Transfer to a wire cooling rack to cool. Serve warm or at room temperature with your favourite jam!
Serving: 1sconeCalories: 375kcalCarbohydrates: 35gProtein: 7gFat: 24gSaturated Fat: 14gCholesterol: 117mgSodium: 670mgPotassium: 159mgFiber: 3gSugar: 7gVitamin A: 727IUCalcium: 123mgIron: 2mg
Tried this recipe?Let us know how it was!