I live in Las Vegas, where dreary summer mornings are not really a thing. Mornings here are more like, you’d better go running before 7 a.m. because after that your skin might melt off your body.
Hot and sunny, is what I mean.
So when I woke up this morning to the sort of opaque, filtered-cloud light that’s rare around here, I was pretty pumped. Pumped enough that I decided to throw together a batch of maple-oat scones.
Now, I’ve made these before. They’re very nice: sweet, but not too sweet. Hefty, but not too hefty. They’re healthy enough that they make you feel good about eating what is, essentially, a cross between a biscuit and cake for breakfast. Because they have whole oats in them! And whole-grain flour! (And butter, and a lot of maple syrup…but let’s not mention that, okay?)
1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface
1/2 cup (80 grams) whole wheat flour
1/2 cup (35 grams) rolled oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon sugar
1/2 teaspoon table salt
Scant 3/4 cup (160 grams) unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 egg, beaten (for glaze)
Preheat your oven to 400°F and butter/spray a baking sheet.
Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. (I actually used my food processor for this part, and it worked great.) In a small dish, combine the milk and maple syrup, then add to the butter-flour mixture. By hand or with a rubber spatula, bring everything together to form a softish dough. For me, the dough was a bit dry, so I added a generous splash of milk and all was okay. Just don’t get it to the point where it’s sticky.
On a lightly floured surface, pat out the dough into a nice rectangle-ish shape no higher than an inch or so and cut into squares. Or circles. Or triangles. There’s really no way to get these wrong. Transfer these to a baking tray–you should have 12-ish.
Glaze the tops with the beaten egg and bake for 20 to 25 minutes until the scones are lightly golden. Serve them warm, preferably on a day when the sun is hiding behind the clouds.