No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

TOASTED OATMEAL-APRICOT ALMOND SCONES

3/17/2019

2 Comments

 
(adapted from Cook’s Illustrated and the Macrina Cookbook)
 
Makes 8 scones
 
1 cup old-fashioned rolled oats
½ cup slivered almonds
¼ cup whole milk
¼ cup heavy cream
1 large egg
1½ cups white whole wheat flour
⅓ cup brown sugar
1 teaspoon orange zest
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½” pieces
½ cup dried apricots, chopped
coarse sanding sugar for sprinkling
 
Preheat oven to 375 degrees F. Spread oats and almonds evenly on a baking sheet. Bake in oven until lightly browned and fragrant, about 7 minutes. (Keep an eye on things here; you don’t want them to burn.) Remove from oven and place on a cooling rack. Increase oven temperature to 425 degrees F. When the oats and almonds have cooled, measure out 2 tablespoons; you will use them later when turning out the dough onto your work surface.
 
In a medium bowl, whisk together the milk, cream, and egg. Set aside one tablespoon of the milk/cream/egg mixture to use as a glaze for the scones.
 
In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, orange zest, baking powder, and salt. Add the cold butter cubes and pulse until mixture resembles coarse meal. Transfer the mixture to a large bowl and stir in the cooled oats and almonds. Add the diced apricots. Use a rubber scraper to fold in the milk/cream/egg mixture. Finish mixing the dough by hand just until it holds together.
 
Dust your work surface with the reserved 2 tablespoons of oats/almonds. Turn the dough out on top of the oats/almonds and gently turn the dough until everything is incorporated. Pat the dough into a circle about 7” in diameter. Use a bench scraper to cut the circle of dough into 8 triangles. Place the scones about 2” apart on a parchment lined baking sheet. Brush the tops of the scones with the reserved milk/cream/egg glaze and sprinkle with a bit of coarse sugar.
 
Bake in your preheated 425 degree F oven for about 15-18 minutes, just until the scones are toasty and golden brown. Cool on a rack and serve with apricot jam. 
2 Comments
Gail
2/20/2022 11:04:11 am

Yum! Would it be okay for me to sub cashew milk for the heavy cream or even the heavy cream and the whole milk in this recipe?

Reply
Ellen Gray link
2/20/2022 11:42:52 am

Hi Gail-

Yes! You can swap out the cream and milk with the cashew milk but it will be be a more crumbly scone. Let me know how it plays out!

Best,
Ellen

Reply



Leave a Reply.

    Archives

    March 2025
    January 2025
    July 2024
    February 2024
    January 2024
    September 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index