This scone is everything a scone should be. Boasting a crunchy, sugary crust with moist, fluffy, buttery layers in between, it is robust, substantial and comforting. I am addicted to this recipe, partly because I like the scent the orange zest imparts, and also because the oats and wholemeal flour give these bronzed beauties a nutritional boost. Moreover, the buttermilk in here keeps the scones tender and gently tangy. I like preparing the dough the day before, leaving it in the fridge overnight and baking it bright and early for a killer breakfast the next day. I promise you, the delicious smells from the oven is one of the best things to wake up to.
Sometimes, to cajole my son to wind down and prepare for sleep at night, I’ll casually mention that we will be having orange and raisin scones the next morning, and late-risers will probably be left with nothing. That usually guarantees slumber within five minutes. He easily puts away two scones in the morning, together with a glass of milk and some fruit. Although my hubby insists that a scone-experience is only complete with clotted cream, butter or freshly-whipped cream, I must say that these are so tasty on their own, I wolf down a couple unadorned, every time.
Orange, raisin, oat and wholemeal scones
adapted from Heidi Swanson
makes 16 small scones or 8 large ones
3 cups whole wheat pastry flour (you can substitute with all-purpose flour)
1/2 cup light brown/demerara sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp fine sea salt
230g/2 sticks cold butter, cut into small cubes
2 cups rolled oats
zest of 1 large orange
2/3 cup golden sultanas, raisins or currents
1 cup buttermilk
milk for glazing
more sugar for sprinkling on top
Preheat oven to 180°C.
Combine flour, 1/2 cup sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and work into flour mixture with your fingertips or a pastry cutter. Stop when the mixture resembles sandy pearls.
Stir in the oats, orange zest and sultanas.
Pour in the buttermilk and bring the dough together with your hands. Try to avoid over-mixing.
To make 16 scones, divide the dough in two, shaping each into a 6-inch round. (You can clingwrap and refrigerate the dough at this point, for up to two days).
Glaze the tops of each disc with milk, and sprinkle with more demerara sugar. Cut each round into 8 triangles, and place on non-stick baking sheet. Bake them for about 12-min in oven until golden. Enjoy them warm with clotted cream, whipped cream, butter, or as is.