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I don’t bake with oats much and there’s a reason for that. I don’t dislike the taste or texture, far from it in fact, I love them!!
Well how come I don’t use them all the time then you may be wondering?! It’s because I love them so much I’m liable to eat way to much of what I’ve just baked.
Take these oatmeal based scones, they are addictive. Full on can’t get enough, eat as much as possible before feeling ill kinda good. Those with a sweet tooth disposition will know what I mean.
I love baking things that are quick to whip and involve one bowl so when I spotted this book One Bowl Baking – Yvonne Ruperti I knew it belonged in my collection. When It arrived I had a quick flick through and the scone section caught my eye. It’s been way to long since I baked scones. I adore scones. You can eat then with or without a spread, they are great wrapped up and stashed in your bag for snack later on in the day and they are incredibly moreish.
I had the ingredients for these in my cupboards and fridge apart from the cream but that’s an inexpensive ingredients to purchase. The recipe was perfectly fine as it was but I couldn’t resist playing around with the ingredients. I made a few changes.
First of was the flour. I have a bag of wholegrain spelt flour sitting in my pantry waiting to be used and this seemed like the perfect opportunity to incorporate it into my baking. Spelt flour can easily replace plain flour. I love it’s nuttiness that spelt flour gives. It goes perfect with the oats in these scones, they are so tender and crumbly. A delicious flour to use if you’re not used to baking with alternative flours.
Next I swapped light brown muscovado sugar for dark brown. I love the slight treacle tones that dark brown muscovado imparts, it was a perfect sugar to go with my chosen spice. I didn’t want to use just cinnamon. I love to use spices when baking with oats as I think you must have a little spice when using these.
Final change was the spice. I saw a jar of my homemade apple pie spice mix in the cupboard and knew this was the way to go. I love the warming, comforting spices that are in my spice mix. These go perfectly with oats, dark brown sugar, sultanas and walnuts.
A small amount of walnuts get finely chopped and added to the scones, they add a nice crunch and the nuttiness from them goes very well with the of the spelt flour.
Everything is made in one bowl, it couldn’t be easier. You get yourself a nice big bowl and add the flour, dark brown sugar, baking powder, salt, bicarbonate of soda and apple pie spice, give everything a stir so it’s combined. Next add your cold butter and using a pastry blender cut the butter into the flour until you have breadcrumbs. Now toss in the egg, cream, oats, sultanas and walnuts and give everything a stir until it starts to form a dough. Turn out onto a clean surface and bring together. Pat out into a 7 inch round circle and cut your scones placing them in a parchment covered baking tray. See how easy it is, you’ll have some delicious scones in now time.
Once the dough has been formed, place it on a clean work surface, pat and shape into a 7 inch circle and cut your wedges. You should get ten-twelve, I ended up with eleven.
Eat these warm from the oven and snack on them too. You won’t be able to resist the firm shell which crumbles away at the merest touch to yield a flakey crumb abundant with oats, sultana’s and walnuts that cling to the soft dough and spices emanate from every crevice. You’ll have the most delicious scone in your hand all in one hour, plan your beverage of choice and take a moment to yourself to reflect on the finer things in life whilst eating the finest oaty scone you’ll have the pleasure of devouring.
Then you can plan on when your going to eat your next one.
- 245 grams (13/4 cups) Wholegrain spelt flour
- 100 grams (1/2 cup) Dark brown muscovado sugar
- 2 teaspoons Baking powder
- Pinch of Maldon sea salt
- 1/4 teaspoon Bicarbonate of soda
- 1 teaspoon Apple pie spice
- 140 grams (10 tablespoons) Unsalted butter, cold and cubed
- 1 Large egg
- 185 ml (3/4 cup) Whipping cream
- 85 grams (1 /2 cup) Rolled oats
- 85 grams (1/2 cup) Sultanas
- 30 grams (1/4 cup)Walnuts, finely chopped
- 1 tablespoon Whipping cream for brushing on top
- Pre-heat the oven to 190C,375F and line a baking tray with parchment paper.
- In a big bowl add the flour, dark brown sugar, baking powder, salt, bicarbonate of soda and apple pie spice, give everything a stir so it’s combined.
- Next add your cold butter and using a pastry blender cut the butter into the flour until you have breadcrumbs.
- Add the egg, cream, oats, sultanas and walnuts and give everything a stir until it starts to form a dough.
- Turn out onto a clean surface and bring together. Pat out into a 7 inch round circle and cut your scones and place them onto your baking tray. Brush the top with the cream.
- Bake for 15-25 minutes or until golden brown and with a hard outer shell. Leave to cool on a wire rack for 10 minutes then transfer to the wire rack until cold. Enjoy one or two whilst steam still puffs from the centre.
* Recipe adapted from One Bowl Baking – Yvette Ruperti
* In place of the wholegrain spelt flour you can easily use Self raising flour.
* If you don’t have homemade apple pie spice use a good store-bought mixture.
* These are best enjoyed on the day that they are made but will last for up to 3 days stored in a cake container with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.
* Whipping cream is the UK alternative to Heavy Cream