I fear I’ve gotten in a breakfast rut. I used to change it up with oatmeal, smoothies, omelettes, and pancakes. These days, the fastest breakfast I can put together in the morning is toast and eggs. And, last week, it officially got old. Requiring something different, I ventured out and made scones.
Unlike brunch where scones can be sweet and almost-dessert, a weekday breakfast needs to be filling, healthy and satisfying. These scones satisfy all three criteria and the taste is sublime. Perfectly sweet and hearty, the scones are perfect during these cold mornings alongside a cup of my favorite tea. I had dried apricots on hand, but you can use any dried fruit you have.
I kept them in an airtight container for the week and just toasted them every morning and the scones did not dry out for the whole week.
Orange and Oat Scones
from 101 Cookbooks
yields 8 large scones
- 1 and 1/2 cups whole wheat pastry flour
- 1/4 cup turbinado sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 cup rolled oats
- zest of 1 orange
- 1/2 cup buttermilk
- 2 tbsp coarse turbinado or Demerara sugar, for sprinkling
- 1/3 cup dried apricots, currants, cranberries, blueberries
- Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.
- Combine the flour, 1/4 cup of turbinado sugar, baking powder, and baking soda in the bowl of a food processor.
- Add the butter and pulse 15-20 times or until it looks like little pearls. Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and apricots 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 (see photo) and transfer to the prepared baking sheet, leaving room between each scone.
- Sprinkle the tops with the 2 tbsp coarse sugar.
- Bake for 12 to 15 minute or until the bottoms are deeply golden.