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Warm and Comforting Vanilla Oat Scones

December 09, 2014

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As I write this, it is snowing. And for those of us who are about to enter the throes of winter, we’ll be seeing snow for quite some time. Naturally, we must combat the weather with comfort food!

I don’t know about you, but few things say “comfort” quite like a fresh, warm scone, and these beauties from my friend Krista certainly fit the bill. I like to use brown rice flour and gluten free oats in mine, but you can adjust to suit your particular preferences. Just make sure you eat them warm with butter or homemade maple cream—while wrapped up in a cozy blanket with your favorite cup of tea, of course.

Recipe and photography by Krista Bjorn at Rambling Tart: Vanilla Oat Scones

Scones

Ingredients:

  • 1 1/4 cup whole grain flour
  • 1 cup oat bran
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 tablespoon sugar
  • 1/2 cup butter
  • 2/3 cup milk
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 egg, beaten (for brushing scones)
  • Raw sugar

Directions:

  1. Preheat oven to 450˚
  2. Stir together flour, oat bran, baking powder, salt and sugar. Add butter and cut-in with fingers or pastry blender until mixture resembles coarse crumbs.
  3. In cup, whisk together milk, egg, and vanilla. Pour into flour mixture and toss gently with a fork until well incorporated.
  4. Dump dough onto well-floured surface and knead lightly just until dough comes together. (If dough is too wet, add more flour.)
  5. Press into large circle about 1-inch thick.
  6. Cut into wedges and place on baking sheet covered with baking paper.
  7. Brush tops with beaten egg and sprinkle with raw sugar.
  8. Bake for 12-14 minutes until scones have risen and tops are golden brown.

Maple Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 teaspoon maple extract
  • 2 tablespoon maple syrup

Directions:

  1. Beat whipping cream until soft peaks form.
  2. Stir in extract and syrup.
  3. Chill until ready to serve.

The post Warm and Comforting Vanilla Oat Scones appeared first on The Daily Tea.



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