Meanwhile, back at the ranch (since “back at the 4th-floor walkup” doesn’t have the same ring to it), my husband has requested scones. The recipe I used is based on a Bon Appetit shortcake recipe, but since I can’t leave well enough alone, I obviously had to make some changes. Of course, the fact that I’m making these as a scone instead of a fruit shortcake is already a little weird, but I gotta be me.
Serve these up plain, to enjoy the hearty flavors and the honey sweetness (you’re using good honey, right?), slather with butter, jam, homemade hazelnut butter, whipped cream… Oh, the possibilities.
Honey Oat Scones
Recipe makes 6-12 scones, depending on how big you want to make them. I usually make 8.
2 cups whole wheat flour
1/2 cup old-fashioned oats
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1/4 cup honey
2/3 cup whole milk
Preheat oven to 375°F.
Whisk together milk and honey; add mixture to dry ingredients and stir until dough forms. If mixture isn’t moist enough to incorporate all dry ingredients, splash in more milk, a little at a time, until dry ingredients incorporate.
With clean hands, pinch off bits of dough in the size you want your scones, and roll them into balls. Transfer them to a baking sheet, and flatten slightly with the heel of your hand.
Bake until scones are golden and tester inserted into biscuit comes out clean, about 20 minutes. Try to let them cool a bit before you chow down.
* If you haven’t cut butter into a pastry recipe before, well… frankly, it can be kind of a pain. I minimize headaches by cubing the cold butter and cutting it in with my pastry blender, but if you don’t have one you can grate in really cold butter with a cheese grater, blend in small pieces with your (clean, obviously) fingertips, or any of the other myriad ways to deal with this issue that will be delivered unto you by a quick web search.