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