Oat Scones - Recipe
If you want an oat flour, whole grain scone, then this is the recipe for you! A truly healthy scone! No processed white flour at all! Perfect for tea time and conversation! It is an alternative to white wheat flour scones. I usually prefer to include at least some part of the flour mix as whole grain in my scones, and this one is all oat! For the dairy, I use goat butter and goat yogurt which is my preference, but feel free to substitute cow yogurt.
Oat Scones
(Makes 12 Scones)
3 c. Oat Flour
1/3 c. Sugar
1 1/2 tsp. Baking Powder
1/4 tsp Salt
Scant 1/4 c. Goat Butter
2/3 c. Currants or (1/3 c. Candied Ginger and 1/3 c. Chocolate Chips)
2 Eggs
1/2 c. Plain Goat Yogurt
Grease a cookie sheet. Preheat oven to 450 degrees Fahrenheit. Whisk together the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture. Break the pieces up into the size of gravel/peas using your fingers. Add currants to the flour mixture and toss together.
In a separate bowl, whisk together the eggs and yogurt. Create a well in the center of the flour mixture and pour in the wet ingredients. Using a large fork, stir the ingredients quickly only until it starts to come together.
Finish gathering ingredients quickly and lightly with your hands (don't overwork the dough), and separate into two balls. Take one ball of dough and pat it into a disk right on the cookie sheet. Cut into 6 triangles and space them evenly apart. Repeat with the other ball of dough.
Bake for 10 minutes or until light golden on the top and bottom. Be careful and don't let the bottom of the scones burn. Transfer to a rack to cool.
Grease a cookie sheet. Preheat oven to 450 degrees Fahrenheit. Whisk together the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture. Break the pieces up into the size of gravel/peas using your fingers. Add currants to the flour mixture and toss together.
In a separate bowl, whisk together the eggs and yogurt. Create a well in the center of the flour mixture and pour in the wet ingredients. Using a large fork, stir the ingredients quickly only until it starts to come together.
Finish gathering ingredients quickly and lightly with your hands (don't overwork the dough), and separate into two balls. Take one ball of dough and pat it into a disk right on the cookie sheet. Cut into 6 triangles and space them evenly apart. Repeat with the other ball of dough.
Bake for 10 minutes or until light golden on the top and bottom. Be careful and don't let the bottom of the scones burn. Transfer to a rack to cool.
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