one of my favorite things about this time of year is that berries are everywhere. and because they’re in season, you don’t have to spend six dollars on a scant cupful. here in virginia, we’re surrounded by orchards and fruit farms where we can grab a bushel and pick for ourselves. delightful.
i seem to throw them into all sorts of things… ice cream, pies, salads. but i’ve always been a sucker for a scone. the best of both a biscuit and a muffin, scones are baked with butter and sugar. somehow they make a simple breakfast feel a little fancier.
Berry Oat Scones
150 grams gluten free rolled oats
100 grams superfine brown rice flour
45 grams sorghum flour
45 grams tapioca flour
48 grams (1/3 cup) dark brown sugar
1 tablespoon baking powder
4 teaspoons ground golden flax
4 teaspoons ground golden flax
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (4 ounces) chilled butter
1/2 cup heavy cream
1 large egg
1 large egg yolk
1 cup fresh blueberries and raspberries
Cooking spray
2 tablespoons turbinado sugar
1 cup fresh blueberries and raspberries
Cooking spray
2 tablespoons turbinado sugar
1. Preheat oven to 400`. Combine oats and next 8 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, or carefully with fingers, until mixture resembles coarse meal.
2. Combine cream and next 2 ingredients in a medium bowl or measuring cup. Add cream mixture to dry ingredients; stir until combined. Add berries and gently stir to combine.
3. Form dough into an 8-inch circle on a baking sheet coated with cooking spray, using very lightly floured hands. Chill dough for 30 minutes.
4. Cut dough into 8 wedges, leaving room between to spread while baking without touching. Sprinkle with turbinado sugar. Bake at 400` for 18-20 minutes or until golden brown. Allow to cool completely on wire racks.
Yield: 8 servings.
this one’s also based on ruhlman’s ratio, a smart way to prepare any baked good, similar to the maple oat nut version i made last month.
