Real Food Friday Recipe: Orange & Oat Scones
Real Food Friday is a perfect time to pull out the breakfast recipes. With the sunshine making an appearance, and the weekend right around the corner, it only makes sense to celebrate with breakfast.
What better way than with homemade scones? We found this recipe on 101 Cookbooks, a blog dedicated to simple, whole foods, making it the perfect source to turn to on Real Food Friday.
If you haven’t stumbled on 101 cookbooks yet, you’re welcome in advance. This food blog was started by Heidi Swanson after her collection of cookbooks surpassed 100 and she realized it was time to stop buying and start cooking. The website chronicles her cookbook collection, one recipe at a time. Swanson takes creative license with the recipes, tweaking them until they’ve matched what she was searching for in the dish.
101 Cookbooks is a great resource when you’re looking for creative, healthy food options. The site is detailed and well-organized, with stunning pictures to accompany the mouth-wateringly delicious recipes.
We can’t speak highly enough of Heidi. But don’t take our word for it, try out these scones and you’ll be a 101 Cookbooks fan too.
Orange & Oat Scones
From: 101 Cookbooks
- 3 cups whole wheat pastry flour
- 1/2 cup turbinado sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup (2 sticks) cold butter, cut into small pieces
- 2 cups rolled oats
- zest of 1 orange
- 1 cup butter milk
- 1/4 cup coarse turbinado sugar, for sprinkling
- 2/3 cup dried currants
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper. Make buttermilk by taking just under one cup of milk and adding one Tbsp of white vinegar or lemon juice in a liquid measuring cup.
Combine the flour, 1/2 cup of turbinado sugar, baking powder and baking soda in a bowl of a food processor. Add the butter and pulse 15-20 times or until it looks like sandy pearls. Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and currants until just moistened.
Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. After bringing the dough together, gently pat it into an 8-inch round. Cut into triangle shapes and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar. Bake for 12 to 15 minutes or until the bottoms are deeply golden.
Makes 8 extra-large scones, or 12 to 16 large ones.