After finally conquering curry at home, I decided I should start going after all the other things on my list.
Things I’m Intimidated to Make at Home:
- Layer cakes
- Creme Brulee
- Rice pudding
- Anything on Joy the Baker
- Ice cream
- Sandwich cookies
- Soft Pretzels
- Pie with a lattice crust
- …and many more
And now, I can cross one more item off that list!
Scones are a mystery to me. Are they breakfast or a snack? Sweet or savory?
I love a good scone – they’re flaky and buttery and aren’t too sweet.
But they’re really just biscuits.
The process is almost exactly the same, the basic ingredients are the same…you just add in fun ingredients like dried fruit or chocolate chips.
Everytime I’ve tried making them at home before, I’ve made too many changes or tried to “health” them up too much, leaving me with crumbly hockey pucks or ones that were more like a muffin than a scone.
This time was different.
While I did make a few changes, it was out of necessity! I ran out of flour as I was making these, I didn’t have enough oats, and I used all my buttermilk earlier this week in cornbread.
But even with these changes, these scones tasted like real scones!
And, from start to finish, they took 5 minutes to prep and get in the oven.
Mixed Berry and Orange Scones
Makes 6 scones.
- 1.5 cups flour
- 1/4 cup quick oats
- 1/2 cup oatbran
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp sugar
- 6 Tbsp butter, diced and chilled
- 1/2 cup mixed dried berries
- 2 tsp orange zest
- 1/2 cup light coconut milk
- Preheat oven to 425 and line a baking sheet with parchment paper.
- In large bowl, whisk together the flour, oats, oatbran, baking powder, salt, and 3 Tbsp of sugar.
- Cut in butter (with pastry blender, fork, or hands) until flour mixture resembles cornmeal.
- Stir in fruit and orange zest.
- Mix in coconut milk, just until dough comes together.
- Form into 6 rounds and place on baking sheet.
- Brush top of each scone with coconut milk and sprinkle with remaining 1 Tbsp sugar.
- Bake 17-20 minutes until golden.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.