Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped prunes
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
3. Add the cold cubed butter to the dry ingredients and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the chopped prunes.
5. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and knead gently for a few seconds until it comes together.
8. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
10. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Total time: 30-35 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 315
Fat: 15g
Carbohydrates: 38g
Fiber: 2g
Sugar: 12g
Protein: 6g
Substitutions for ingredients:
- Rolled oats can be substituted with quick oats or oat bran.
- Chopped prunes can be substituted with other dried fruits such as raisins, cranberries, or apricots.
- Buttermilk can be substituted with regular milk or a milk alternative such as almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped nuts such as pecans or walnuts to the dough.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a spiced version.
- Add 1/4 cup of dark chocolate chips to the dough for a chocolate twist.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients to ensure a flaky texture.
- Do not overmix the dough or the scones will be tough.
- Brush the tops of the scones with melted butter and sprinkle with sugar before baking for a shiny and sweet finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the scones in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar or a drizzle of glaze.
Garnishes:
Garnish with fresh fruit such as sliced strawberries or raspberries.
Pairings:
Serve with a cup of tea or coffee for a cozy breakfast or afternoon snack.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of buttermilk at a time until it comes together.
- If the scones are too tough, you may have overmixed the dough. Be sure to knead gently and only until the dough comes together.
Food safety advice:
Be sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. They have since evolved to include a variety of flavors and are now a popular breakfast and tea-time treat around the world.
Flavor profiles:
The prunes add a sweet and slightly tart flavor to the scones, while the oats give them a nutty and hearty texture.
Serving suggestions:
Serve warm with a dollop of whipped cream or a drizzle of honey for a decadent treat.
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