Cook's Illustrated Oatmeal Scones

[doggerham]

I finally got around to making these -- YUM! They are full fat, no compromises here, but very good. :) I followed the instructions to the letter -- but I'm glad I read the posts on the CI bulletin board, so I was aware of some of the potential pitfalls.

I made the original, plain, version. I also want to try the Maple-Pecan variation. The original version had about 8 WW points -- so all I can say, is that points-wise, they are no worse than Starbucks, but taste-wise they are much better, IMHO.

I can post the recipe tonight if anyone is interested.

Amy

[lonetree1353]

Amy....I would love to have the recipe with the recommendations from the CI BB. Thanks so much.

[VictoriaL]

Yes, please, do post that recipe! I've been "into" lightening scone recipes lately and that maple-pecan version sounds very good.

[JulieM]

Yes, please!

[kjh01]

here you go...

Rescuing Oatmeal Scones
The dry fat-free triangles passed off as scones at coffeehouses would make better paperweights. Is it possible to bake a rich, toasty oatmeal scone at home?

Problem: Scones in America—unlike their diminutive English counterparts—have the reputation of being thick, heavy, dry bricks. To enhance their appeal, they are often disguised under a sugary shellac of achingly sweet glaze or filled with chopped ginger, chopped fruit, or chocolate chips. Despite these feeble attempts to dress them up, it is no secret that today’s coffeehouse confections are a far cry from what a scone should be: tender and flaky, like a slightly sweetened biscuit.

Goal: To pack the chewy nuttiness of oats into a moist and tender breakfast pastry, one that wouldn’t require a fire hose to wash down the crumbs.

Solution: Toast the oats—either rolled or quick oats—to obtain good nutty flavor. Fat is flavor, so don’t skimp on the butter, and use half-and-half for a rich oatmeal scone that won’t double as a paperweight. Be careful not to overmix, and bake in a very hot oven to get maximum rise with a soft, delicate interior.

OATMEAL SCONES
Makes 8 scones

This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.

1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups (7 1/2 ounces) unbleached all-purpose lour
1/3 cup (2 1/4ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

CINNAMON-RAISIN OATMEAL SCONES

Follow recipe for Oatmeal Scones, adding 1/4 teaspoon cinnamon to dry ingredients and 1/2 cup raisins to flour/butter mixture with toasted oats.

APRICOT-ALMOND OATMEAL SCONES

Follow recipe for Oatmeal Scones, reducing oats to 1 cup, toasting 1/2 cup slivered almonds with oats, and adding 1/2 cup chopped dried apricots to flour/butter mixture with toasted oats and almonds.

GLAZED MAPLE-PECAN OATMEAL SCONES

Follow recipe for Oatmeal Scones, toasting 1/2 cup chopped pecans with oats, whisking 1/4 cup maple syrup into milk/cream/egg mixture, and omitting sugar. When scones are cooled, whisk 3 tablespoons maple syrup and 1/2 cup confectioners’ sugar until combined; drizzle glaze over scones.

Author(s): ErikaBruce
Written: September,2003

[bluestocking]

Doggerham, what are some of the potential pitfalls to watch out for?

[Beth]

Thanks for posting. I'd like to try these. I love making scones and completely agree with CI's assessment of most purchased scones here. If I hadn't had them in England, I never would have had a second one.

[doggerham]

Basically, the dough is very sticky and can be a little discouraging if you're not prepared for it. Several people added more flour, but I didn't -- I just got my hands sticky! There is a little thread from the Cook's Illustrated bb here (http://www.cooksillustrated.com/idealbb/view.asp?topicID=578&forumID=2&catID=2&search=1&searchstring=&sessionID={54ACE900-023B-4C37-A33B-4685CE5A9925})

(You may need to register if this doesn't work. its in the Recipe Notes section)


PS I used KA flour (I'm pretty sure!), and did not need to add any additional milk. I did, however, forget to reserve 1 T to brush the tops, so maybe in a sense I *did* add extra? anyhow, they are very good. I've eaten 2 today. The rest MUST go into the freezer.

PPS kjh01 Thanks for posting that -- saved me the typing tonight!

[kjh01]

my pleasure doggerham! :)

I may try these one of these days myself...maybe around the holidays when I'm not working and have time to bake all day. (yeah, right!)

[cluan]

I love Cooks Illustrated recipes but if you're needing a short cut the King Arthur scone mixes are pretty wicked.

[Vicanddi]

Victoria, how have you been lightening the scone recipes? I'm trying to do that, since I'm baking more. I know about subbing apple sauce for oil/butter, but I'm stuck after that. Any tips would be helpful, especially with scones, as I have been trying a bunch of scone recipes. Thanks!

[VictoriaL]

Dianne,
Basically I start by using egg whites instead of whole eggs, fat-free half & half instead of the cream, and reducing the butter by 1/4. I replace some of the "lost" butter with an oil subsitute for baking (Baking Healthy by Smuckers is the one of my choice, although there are others out there). I also have found that using lowfat buttermilk adds a nice flavor and some moistness. It's mostly a hit-or-miss thing, and I have a bad habit of not writing down the changes I make so I'm always starting over!

That said, I am going to be too busy for the next week or so to do any "experimental baking" (as DH puts it) but I will plan to make a batch of lower fat scones soon and will remember to write down the recipe. I will pm it to you.

Also, do you eat full-fat scones often? If so, these may take a bit of getting used to. They're not as light and "flaky" (I can't think of the appropriate word at this time) as the full-fat version but very good in their own right.

[Vicanddi]

I have Starbucks scones occasionally, and I'm sure they are FULL of fat! I just made the craberry-pumpkin scones, though, and they are a healthier scone and I thought it was great. The flavor was boosted by the pumpklin, spices, cranberries, and walnuts, though. Also, I made blueberry-oatmeal muffins yesterday and the recipe called for 1/4 cup of oil. I subbed all the oil for applesauce and they came out fine, and I liked them. ( I've read since then that you aren't supposed to sub all your fat!) So, although I like the full fat baked goods on occasion, I like the lower cal version just as well.

Most of the scone recipes I have don't call for cream, so that hasn't been an issue. I like your suggestion of using buttermilk. CL uses buttermilk in a lot of their recipes, and I like it just fine. I have not tried any changes in eggs yet, so I will try that in my next baking recipe. I really wasn't sure how to lighten baking recipes, other than using applesauce, and using FF milk, which I always do anyway. Thanks for the hints, they will definitely come in handy! :)

I think I will try the GLAZED MAPLE-PECAN OATMEAL SCONES with your suggested changes. They sound yummy!

I didn't totally hijack this thread! :D