The date was September 17th, 2009.  

Yes.  Yesterday.  

That’s the day that I finally stopped totally sucking at scone baking.  That’s the day that I didn’t pull a tray of overly sweet, super flat triangle shaped mounds out of the oven, trying to pass them off as scones.  

Summon the parade.  I’d like you to call in the marching band please.  Flag twirlers would also be nice.  This is sort of a parade worthy occasion.  Fluffy, rounded, nicely browned, fruit filled scones?  From my oven?  Yes.  Parade please.

Oh!  Just so we’re clear…  I’ve made at least twenty dozen terrible batches of scones in my lifetime.  Terrible terrible.  I just couldn’t get it right!   Let this space hold as proof that I’ve wrestled scone dough and oven temperatures and come out successful.

Here’s proof:  pink and fruity, spiced, hearty and subtly sweet scone proof.  

These scones are a combination of old fashioned oats and all-purpose flour.  Much of the oatmeal breaks down in the scone dough, creating a robust and slightly dense crumb.  The freshly grated nutmeg, believe it or not, adds a touch of mystery to the scone… like you just can’t quite put your finger on the spice or flavor… I love that.  Sweetness?  These scones aren’t too sweet.  You won’t feel like you’re eating a cakey muffin top  but rather an appropriately sweet breakfast treat perfect with sweet and milky tea.

Feel free to use fresh or frozen blueberry or raspberries for this recipe.  I used frozen raspberries.  Divine!

Oatmeal Raspberry Scones

     adapted from Dorie Greenspan

     makes 12 scones

     Print this Recipe

1 large egg

1/2 cup cold buttermilk

1 2/3 cups all-purpose flour

1 1/3 cups old fashioned oats

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/2 to 3/4 cup fresh or frozen raspberries or blueberries

1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, grated on a box grater or cut into small pieces

Preheat the oven to 400 degrees F and place a rack in the center of the oven.  Line a baking sheet with parchment paper or foil and set aside.  

Stir the eggs and buttermilk together and set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.  Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture.  If you don’t have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.  

Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.  Add the berries.

Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times.  Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick.  Use a 1/4 cup ice cream scoop to portion out 12  scone dough balls.  At this point the scones can be frozen on the baking sheet, then wrapped airtight.  Don’t defrost before baking, just add about 2 more minutes to the baking time.  

Bake for 20 minutes or until their tops are golden and firmish.  Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.

I swear, if my head weren’t attached to my shoulders, I would have certainly misplaced it this weekend.  I don’t know what’s gotten into me, but I just can’t seem to follow a straight lines these days.

Somehow, I did manage a coherent 45 minutes to bang out these incredible Sour Cream Scones.  Easy, soft and buttery.  They’re perfect warm from the oven with jam… but what isn’t?

I ate four without blinking an eye on Saturday morning.  You could say I love them.  And because I share, and because you indulge me, here are a few other things I love, dictated in picture form.

First, scones.  Focus, Joy.  Focus.

Sour Cream Scones

a la Paula Dean

Print this recipe!

2 cups all-purpose flour

3 Tablespoons sugar

2 Tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

5 Tablespoons chilled butter, cut into cubes

1 cup sour cream

1 egg yolk

1/2 cup heavy cream

1/4 cup sugar in the raw

Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4 inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.  I made 9 larger square scones.

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

Now… things I love.

I love these reusable shopping bags by Baggu.  They come in a handy pouch, so you can throw them in your purse and always have a shopping bag when you need one.  Save the world. Use the bag.

I love my stove away from stove in Oakland.

Raise your hand if you love sprinkles.

I love me some Lyle Lovett.  Look at that face.  Seriously.  Melt your heart right out.  And he also happens to be one mighty fine musician. Listen and swoon.

Well, thanks for indulging me.  Really.