Ingredients:
Dry Ingredients Wet Ingredients
1 ½ cups unbleached white flour ½ cup finely chopped butter
½ cup whole wheat flour ½ cup whole milk
½ cup large oats ½ cup heavy cream
1 tbsp. baking powder
1 level tsp. salt
Optional: You can also add 3 tbsp. of currants and 3 tbsp. of chopped candied ginger.
Procedure:
1. Combine flour (white and whole wheat), oats, baking powder and salt in a large bowl. Add butter and work it with your fingers until it’s well mixed, but you will still see the bits of butter.
2. Add whole milk and heavy cream. Mix with your hands until it all holds together. In humid weather, you don’t need as much liquid. Always try to keep your ingredients cool and do not over-handle.
Note: Don’t knead the dough, just roll and cut.
3. Bake at 350F. Depending on the size, they will take between 20 and 25 minutes. Check them after 15 minutes as they may be getting too brown on one side and will need to be turned over. Every oven is different therefore fewer minutes are required in a convection oven for example.
Tip:
You can use just milk or cream but I don’t recommend less than whole milk. Even using part sour cream makes a very nice scone, just keep it to that measurement.
Recipe Type: AuthenticDry Ingredients Wet Ingredients
1 ½ cups unbleached white flour ½ cup finely chopped butter
½ cup whole wheat flour ½ cup whole milk
½ cup large oats ½ cup heavy cream
1 tbsp. baking powder
1 level tsp. salt
Optional: You can also add 3 tbsp. of currants and 3 tbsp. of chopped candied ginger.
Procedure:
1. Combine flour (white and whole wheat), oats, baking powder and salt in a large bowl. Add butter and work it with your fingers until it’s well mixed, but you will still see the bits of butter.
2. Add whole milk and heavy cream. Mix with your hands until it all holds together. In humid weather, you don’t need as much liquid. Always try to keep your ingredients cool and do not over-handle.
Note: Don’t knead the dough, just roll and cut.
3. Bake at 350F. Depending on the size, they will take between 20 and 25 minutes. Check them after 15 minutes as they may be getting too brown on one side and will need to be turned over. Every oven is different therefore fewer minutes are required in a convection oven for example.
Tip:
You can use just milk or cream but I don’t recommend less than whole milk. Even using part sour cream makes a very nice scone, just keep it to that measurement.
Submitted By: Heather – Owner of The Scone Witch in Ottawa
Recipe Author: The Scone Witch in Ottawa
Restaurant: The Scone Witch in Ottawa, 5 Beechwood Ave, Ottawa, ON, Canada
Source: http://www.cbc.ca/breeze/images/Scones.pdf