I have never baked scones before, but have had one from Starbucks! Baking is one of my favourite things to do so I was pretty sure I could make a scone. There were 8 of us so I decided to make two different batches; Oatmeal Cranberry Scones and Lemon Scones.
I also made an orange glaze for the Oatmeal Cranberry scones and a lemon glaze for half of the Lemon Scones to make them "fancier", but really the glaze just made them yummier!
Both scones were really good, but the favourite was the Oatmeal Cranberry Scone. It had a really good texture from
the oatmeal with great flavour from orange zest and the dried cranberries.
Oatmeal Cranberry Scones
Yields 8:
1 1/4 cups white whole wheat flour (I used gluten free)
3/4 cup old fashioned oats
2 Tbsp. sugar + 1 tsp. for dusting
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbps. butter
2 Tbsp. plain yogurt (I used Greek yogurt)
1/2 cup buttermilk
1/3 cup Craisins
zest from one large orange
Glaze
1/2 cup icing sugar
juice from one orange
1 Tbsp. butter, melted
Preheat oven to 450F.
Combine flour, oats, 2 Tbsp. sugar, salt, baking soda, and baking powder. Cut up butter into small pieces and work into the dry mixture. Hands work well here. Mix craisins in. Add the yogurt to your buttermilk (minus the 1 Tbsp.) and then add that to the dry mixture. Again, hands work best. A spoon just doesn’t cut it because the batter is so thick.
Form mixture into an 8 inch circle. No precise measurements needed, just eyeball it. Flatten and make it an even height. Roughly 3/4-1 inch. Cut circle into 8 pie pieces and spread out on greased baking sheet.Brush tops with extra 1 Tbsp. of buttermilk and sprinkle tops with extra 1 tsp. sugar. Bake at 450F for 12-15 minutes, or until a tester comes out clean.
To make the glaze, mix all of the ingredients together until you get the desired consistency (thinner to drizzle, thicker to spread). If you need to make it thinner, add more orange juice or milk. To make it thicker, add more icing sugar.
Oatmeal Cranberry Scones
Yields 8:
1 1/4 cups white whole wheat flour (I used gluten free)
3/4 cup old fashioned oats
2 Tbsp. sugar + 1 tsp. for dusting
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbps. butter
2 Tbsp. plain yogurt (I used Greek yogurt)
1/2 cup buttermilk
1/3 cup Craisins
zest from one large orange
Glaze
1/2 cup icing sugar
juice from one orange
1 Tbsp. butter, melted
Preheat oven to 450F.
Combine flour, oats, 2 Tbsp. sugar, salt, baking soda, and baking powder. Cut up butter into small pieces and work into the dry mixture. Hands work well here. Mix craisins in. Add the yogurt to your buttermilk (minus the 1 Tbsp.) and then add that to the dry mixture. Again, hands work best. A spoon just doesn’t cut it because the batter is so thick.
Form mixture into an 8 inch circle. No precise measurements needed, just eyeball it. Flatten and make it an even height. Roughly 3/4-1 inch. Cut circle into 8 pie pieces and spread out on greased baking sheet.Brush tops with extra 1 Tbsp. of buttermilk and sprinkle tops with extra 1 tsp. sugar. Bake at 450F for 12-15 minutes, or until a tester comes out clean.
To make the glaze, mix all of the ingredients together until you get the desired consistency (thinner to drizzle, thicker to spread). If you need to make it thinner, add more orange juice or milk. To make it thicker, add more icing sugar.
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