I seem to be a little rusty at the baking lately. First my Pugliese and now these…
I woke up this Sunday morning with a HUGE craving for scones. So I consulted my nearest cookbook and was dismayed to find just as much flour as butter in the recipe. So I ran the other way and replaced all of the butter with applesauce. I found dried buttermilk on my last trip to Whole Foods and used it for the first time in this recipe. The stuff is SUCH a good deal. Less than $4 for 15 Cups worth of buttermilk – and it won’t go bad for a long time. We have bought a lot of buttermilk whilst married and I think we may have only finished off one container of it before going bad. I digress. These scones tasted better than they looked. They had a sorta ‘healthy’ taste, but still good.
- 3/4 C rolled oats
- 1 C wheat pastry flour
- 1 C all purpose flour
- 1/3 C raw sugar
- 1 generous t cinnamon
- 1/2 t baking soda
- 2 t baking powder
- 3 1/2 T unsweetened applesauce
- 1/2 C dried currants
- 2 eggs, beaten
- 1 generous t vanilla extract
- 2 T buttermilk powder + 1/4 C water + extra for glaze -OR- 1/2 C buttermilk + extra for glaze
- 3 T brown sugar for glaze
- 1 t cinnamon for glaze
- preheat oven to 350°
- Mix dry ingredients together. Add the applesauce and mash it in with your fingers until the mixture resembles a course meal. Add the currants (or whatever dried fruit you prefer).
- Lightly beat the eggs, add 1/4 C water, and vanilla. Add the wet ingredients to the dry, and using a fork, mix into the dry mixture until it forms sticky dough
- turn out dough onto lightly floured counter, and with floured hands, gently form into 8 inch dia. circle.
- cut into 8 slices, and transfer to a parchment-covered or greased) baking sheet.
- glaze scone wedges with extra buttermilk, then sprinkle with brown sugar and cinnamon mixture.
- bake 18 min in preheated oven.
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