Friday, March 4, 2011

BOB Scones--Buckwheat, Oats, and Blueberries

Recently I made a trip to Martin's Farm Market in Hagerstown, MD, which means my cabinets are now stuffed with lots of cool spices (most are less than $1!) and other fun healthy baking/cooking things like flax seeds and steel cut oats. Truth be told, I'd never actually had or used steel cut oats 'til a few days ago. However, I always hear them talked about in relation to healthy things, so I figured, why not?

BOB Scones
1/2 Cup - Steel Cut Oats
1/2 Cup - Milk
1 Teaspoon - Cinnamon
2 Cups - Buckwheat Flour
1/3 Cup - Sugar
2 Teaspoons - Baking Powder
1/2 Teaspoon - Salt
1/2 Cup - Butter (grated or cubed and chilled)
1 Tablespoon - Vanilla Extract
2 Eggs
1/2 Cup - Blueberries

*For Optional Topping: 1 Egg and 1/2 Cup Raw Sugar

- Preheat oven to 375°F

- Add milk to oats to soften them, stir in cinnamon, and chill while you're mixing the other ingredients.

- Combine flour, baking powder, salt, and sugar--stir and add butter.

- If you're using a stand mixer, beat on medium with the paddle attachment 'til butter is cut into dry ingredients and about the size of small peas. Otherwise, us a pastry blender, two knives, or any other trusty method you may have for working butter into flour.

- Add the oat mixture, 2 eggs (slightly beaten), and vanilla to the flour/butter mixture, and beat 'til ingredients just come together--be sure not to overbeat!

- Fold in Blueberries

- On a floured surface form dough into a square and cut into triangles using a sharp knife

*For topping: beat one egg, brush egg over scones, sprinkle with sugar and bake as directed.

- Place triangles on parchment-lined baking sheets and bake for 17 minutes.

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