This recipe was a bit of an adventure for me. A local bakery makes absolutely out-of-this-world fruit and flax seed scones which I make a daily pilgrimage (albeit, a short one) to buy every day. I am obsessed. They are not like a typical scone – they are dense and brimming with healthy goodness (or, that is what I tell myself when I eat one every day without fail).
Regardless, this is my attempt to reverse-engineer (I’ve always wanted to say I was reverse-engineering something) these fantastic scones. Feel free to suggest any changes you make to it that work for you! I would love to evolve it further, but am pretty pleased with how these turned out for a first attempt. These have lots of energy-rich ingredients, and are great for a healthy, filling snack in the middle of the day. Enjoy with full-bodied black tea for best results
You will need (for about 12 scones):
- 1 and 1/2 cups whole wheat flour
- 1 and 1/2 cups all-purpose flour
- ~1/2 cup of oats
- ~2 tablespoons ground almond
- ~ 1/3 cup flax seed
- ~3 table spoons sesame seeds (or whatever you prefer)
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2 and 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 and 1/2 sticks unsalted butter (3/4 cup)
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1/2 cup dried currants
- 1 and 1/4 cups buttermilk
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy cream (for brushing)
- 1/4 cup icing sugar (for sprinkling)
What you will need to do:
Step 1.Preheat oven to 400 degrees Fahrenheit.
Step 2. In a large mixing bowl, combine flours, sugar, baking soda, baking powder, and salt.
Step 3. Add the butter, cut into small pieces, into the mixture.Use your hands (get dirty!), and mix this together until it feels like fairly fine breadcrumbs.
Step 4. Add oats, flax seed, sesame seed, and ground almond to mixture; mix in well with hands (or, if you hate that, a spoon ).
Step 5. Add all them fruits!
Step 6. Make a well in the centre of the dry ingredients and pour in the buttermilk and vanilla extract. Still with your hands (you know you love it) combine the ingredients until everything is wet (but do not knead!)
Step 7. Put some flour out on a cutting board, or counter, and move the dough to that. Gently pat it to make a disc around 1 and 1/2 inches thick. Using a knife, cut out as many triangular scone shapes as you can and lay them on a non-stick sheet. When gathering extra bits of dough together to make another sheet, beware extraneous kneading (you will regret it later!).
Step 8. Brush the top of each scone liberally with the heavy cream, and then sprinkle with icing sugar.
Step 9. Bake for about 12 minutes, or until lightly browned (it depends on how many scones you ended up making- mine are a bit flatter than I would usually make, and I was able to get far more, smaller, scones out of it).
Enjoy! (I am, as I write this, enjoying my second scone of the day!)