Tuesday, November 17, 2009

Orange Oat Raisin Scones

Let's see, where was I? Oh yes, I was telling you about the afternoon tea I had with my friend...

We were treated (among other delights) with freshly baked scones. Since that day I have had scones on the brain, and it has culminated in today's scone-fest. It really should be called "baking therapy". I see that now. I was stressed, so I baked. I was stressed, so I baked two different kinds of scones simultaneously at 4:30 in the afternoon. For no reason. Yes, baking therapy. Rx: Bake two scones and call me in the morning... we'll have tea.

Orange Oat Raisin Scones
Adapted from this awesome looking recipe that I would have made instead except that I didn't have: whole wheat pastry flour, turbinado sugar, buttermilk, or currants... but I didn't let that stop me.

3 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 cup (cold) butter, cut into pieces
2 cups old-fashioned oats
zest from 1 orange
1 cup plain yogurt
2/3 cup raisins
4 Tbsp sugar

Preheat oven to 350°. With a whisk or food processor, mix together the flour, sugar, baking powder and baking soda. Cut in with a pastry blender or pulse in the pieces of cold butter until it looks like course sand. In a large bowl, stir the butter-flour mixture with the oats and orange zest. Use a whisk if the zest is clumping. Add the yogurt and raisins and stir until it looks evenly moist.

Dump the mixture onto a cutting board and pat together with your hands, packing the dough together into a rectangle approximately 7 x 9. Using a bench scraper (or pizza wheel, or sharp knife), divide the rectangle lengthwise, creating 2 narrow rectangles. Divide each of the two rectangles into 3 squares and each of the squares into 2 triangles. You should end up with 12 triangle-shaped scones. Or pat the dough into a circle and cut it into wedges. Transfer scones onto baking sheets and sprinkle the top of each with sugar Bake for 16-20 minutes, or until tops are golden.

Notes: Very traditional crumbly scone dough. Only had pastel green sanding sugar so it looks a little odd, but, oh well! These scones are a little on the dry side, which makes them the perfect partner for butter, jam, clotted cream.... and plenty of hot tea.
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