Tag Archives: scones

## Maple-walnut-oat scones

10 Apr

A few years ago, when I was living in Budapest, my roommate mentioned that you can make any food sound fancy by just listing all the ingredients in it.  For instance, “a tomato-Vidalia-jalapeno-cilantro medley with a hint of lime” sounds way fancy pants compared to “salsa from this jar.”  Similar story with maple-walnut-oat scones.

Incidentally, the fact that I was in Budapest was completely irrelevant above.  Also, the fact that I’m giving a talk tomorrow on the fundamental theorem of Bass-Serre theory (will be a series of posts sometime, it uses the graph theory and group theory we’ve been talking about) doesn’t seem that relevant, but it is key to the existence of this post.

So!  It was my turn to bring treats to seminar this week, and I whipped up these scones because I have a food processor now.  Also because I had all of these ingredients in my house.  You may have noticed that I ran out of eggs a few weeks ago and never bothered to buy more.  Same story today, so we’re still egg-free using the flaxseed trick.  It does add a nice nutty ‘healthy’ taste to all my baked goods, without changing the texture too much.

If JRR Tolkien was in my kitchen, I’d make him take all of these things. Then when we later put on a play of his works, I’d make him be the talking trees, and call him a GREEDY ENT.

First, you can blend up your oats.  I pulsed half of mine for 15 seconds, and left the rest whole so I’d have some nice chunkiness.  If you want your scones to be more like those addictive ones from Starbucks, then you should pulse all of them.

Chop chop! We want these poat haste!

This is basically a one-bowl recipe, where the bowl is the food processor.  You add your flour, baking powder, salt, little bit of sugar.  Pulse to mix those in.  Next, plop in your flaxseed stuff that you’ve been letting sit from the beginning (or an egg…), some yogurt, some butter, and some maple syrup.  Pulse.

This will turn delicious, regardless of how gross it looks. Just chill out and reflax for a bit

Once it’s a nice crumbly-wet-maybe will stick together consistency (it’ll be sticky), stir in your toasted walnuts (I just threw mine in the toaster oven for five minutes while making the flax thing) and throw it onto a silpat or parchment paper.  Pat it out to a big circle and score it with a sharp knife (that’s how you get those crispy edges!.  Sprinkle with sugar.

Geez you were freaking out earlier. Thought I’d have to take your pulse.

Bake.  After you’re done baking, you can make a glaze by mixing powdered sugar and maple syrup, and dribbling it on your hot scones.  Delish!

Sometimes I like singing (like in the shower, or on the street, or when I wake up). If I did so while baking, well, that’d just be icing on the cake.

Recipe.  This is somehow adapted from smitten kitchen + allrecipes but follows neither:

Toast 1 c chopped walnuts however you want (in an oven, in a toaster, on a bunsen burner… around 375 for 5 mins should do it)

Pulse 1/2 c oats until fine, then add 1/2 c oats,

1 c flour

2 TB baking powder

1 TB sugar

1/4 tsp salt

Pulse to mix, or use a whisk and a bowl if you aren’t lazy like me.

Throw into that food processor:

1 egg or 1 TB flaxseed + 2 TB water sitting for several minutes

1/2 c yogurt

4 TB butter, cut into 1 TB chunks

4 TB maple syrup

Process that for a solid 20 seconds or so, until it looks like a super crumbly dough.

Pat out on your silpat into a big circle (1-2 inches tall), and score with a knife into 8-12 wedges.  However big you like your scones.

Bake at 375 for 14 minutes.

Top with an icing made by putting a big heap of confectioner’s sugar in a bowl, and pouring 2-4 TB of maple syrup on it, stirring until completely mixed.  This part is super key, guys.

## Scintillating scones

11 Dec

So it’s finals week, which means I have two take home finals due this week and have to proctor and grade an exam later.  And of course, that means that while I’m working on my take home real analysis final and wondering why $\int_{[a,b]} f dm\geq 0$ for every rational $a implies that $f(x)\geq 0$ a.e.  (Don’t tell me!  Or at least not til after Wednesday, and hopefully I’ll have figured it out by then), I’m also daydreaming about what I can bake tonight as a treat for myself.  (I don’t know exactly how to use parenthetical sentences; like where does the question mark go here?)  I still had chocolate chips leftover from my pumpkin-chocolate chip cookies a few weeks ago, and some OJ because I love me some orange juice in the mornings.

I wanted to make orange juice-chocolate chip cookies, but a quick google search convinced me that scones were the way to go.  I’ve probably memorized about three baking recipes: the shortbread was one; this is the second; there’s probably a third somewhere in my head (I get lost up there sometimes).  (That’s when I use a lot of parentheses.)  (Or when I’ve been thinking about math all day.)

One HUGE TIP to making scones: USE A FOOD PROCESSOR.  It makes scones take absolutely no time.  Also, chill your butter!  Keeps the dough together without getting too sticky.

Me being myself, I followed neither of these pieces of advice nor my recipe too closely this time.

First, whisk together:

2 c flour

1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt

1/3 c sugar

Golly gee whisk, Batman! Whisks are so effective!

I’ve always had trouble with my dry ingredients and having bites of baking soda and/or salt in my baked goods.  And then I discovered whisks!  Whisk are so great!  Though this would have been even easier with a food processor.

As a present to myself, I bought a grater from K-Mart!  I was hoping for a microplane but neither the grocery store nor k-mart had it and I was over it by then.  I also bought an orange (the only part of this recipe that I didn’t already have in my pantry) for zesting.  Those of you who read the fruitcake post know what a big deal this grater is.

Life is so much greater with the right tools.

Toss in the zest of an orange or two to that flour bowl.

Then cut in a stick of butter using two knives (or your food processor or your pastry cutter).  I’ve never understood what this direction means in recipes.  Cutting butter into flour seems to work just as well with a knife and fork, or even one knife.  It’s also sort of sadly ineffectual.  I was going to put in a picture but it just looks sad.

Next, and here’s the key, mix in

1/4-1/2 cup of sour cream (I use yogurt)

1 egg

whatever else you want to throw in there

I added about 1/4 cup of OJ, squeezing in those oranges I zested and adding some breakfast goodness.  This is also a good time for dried cranberries or chocolate chips or walnuts.

Hey, leggo my egg yo-gurt! And mix in there.

Don’t mix it too much, just mix so everything is sticking together.  Then plop thoat sucker down on a silpat on a baking sheet, split it into two balls and pat ’em down, and use your buttered knife to score them into quarters or sixths or eighths.  I got to about this point when I remembered my chocolate chips because I’m a doofus, and so I just smashed a handful of them down into one of my lumps.

Wheel of fortune! Every spin is a good one.

So, once you’ve got your sixths or eighths or quarters, sprinkle them with some granulated sugar and toss the cookie sheet into a 400 degree oven for 15-18 minutes, or until lightly browned.  Then you can cut along your score marks and get cute little scones.

Nothin left, nothin left for me to do. You’re the scone that I want! Ooh ooh ooh honey!