The thought of scones can definitely widely vary from one person to the next. My initial introduction to them was during my Starbucks employment. They were dry, hard, and typically flavorless. If not flavorless, the flavors tended to be overpowering to me. It was certainly not a good impression. At other coffee shops though I had scones and tea biscuits that were moist and dry at the same time and all together seemed perfect with their subtle flavor. To me, this was the perfect companion to a first cup of coffee.
Because of my fear of dry scones, I had been searching for a base scone recipe for quite sometime. Unwilling to experiment for some reason, I waited until I had a strong recommendation. Then, of course, I changed the recipe anyway. Luckily, the friend that had recommended had changed it as well, so I was even more willing to experiment. So, Cooking Light, I can try and give you credit for this… but it really isn’t much like your original recipe at all. These scones have a very subtle flavor which actually comes out a bit more with the glaze. They paired perfectly with my coffee and were exactly what I wanted them to be. They may end up on my Mother’s Day menu since they were still great the next day!
What You Need
1/2 cup old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ground ginger
5 Tbsp chilled butter, cut into small pieces
6 oz vanilla yogurt
1 large carrot, finely grated
1 tsp vanilla extract
Step Five (optional)
1/3 cup chopped pistachios
Start by processing oats until finely ground. Add all step two ingredients and pulse 3 times.
Add butter and pulse about 5 times until the mixture looks like a course meal. Add all step four ingredients and pulse until JUST combined. If adding nuts, do so now and pulse about 2 more times to combine.
Turn dough out onto a lightly floured surface. If it isn’t completely together, don’t worry, it will all combine by kneading lightly 3 or 4 times. Press out to about 1/2″ thickness. According to the recipe, you can use a 2 1/2″ biscuit cutter to make 10 perfectly sized scones. I simply sliced my dough into 12 oddly shaped, but roughly the same size triangles.
Place onto a baking sheet that has been sprayed with cooking oil and place in the oven for 14 minutes. Tops should be firm to touch and starting to have just a bit of golden brown. Remove from baking sheet and cool on a wire rack.
1/2 cup powdered sugar
4 tsp milk
Whisk ingredients together in a small bowl and drizzle over cooled scones.
Yields: 10-12 scones