Use of whole grain flour is a great way to make traditional scones a bit more healthy. While it can be argued that it is like driving with the break on due to the amount of dairy fat in this recipe, the addition of whole grain from both oat and wheat sources make an indulgent treat a somewhat more nutritious!
Years ago, a very popular global coffee company had a Maple-Oat Scone that was out-of-this-world delicious. I had a co-worker that was addicted to their coffee. My co-worker would often bring me a Maple Oat Scone, which was an amazing treat.
Out of curiosity, I took the time one day to look up the calorie content of my favorite scone and found they had over 900 calories! I'm sure the issues I was having with my scale reading 15 pounds heavy and the dryer shrinking all my pants didn't have anything to do with the scones I was snacking on for a mid-morning snack on a more frequent basis that I should admit.
I wanted to make those scones a bit more heathy and did find a recipe online that I printed. I didn't manage to find the time to make a healthier version, but held on to the printout for years. The source was not cited on the printout, but I made so many adjustments it isn't remotely close to being the same recipe.
I was going to change out the whipping cream for buttermilk, but when I went to the grocery store there was no buttermilk on the shelf. I love it when a decision is made for me. My love for dairy fat left me more than happy to retain the whipping cream as the primary liquid source for the scone.
I did adjust the size of the scones. The original recipe makes 12, but I modified to make 24 smaller sized scones. You will notice there are two scones photographed on the plate and they were quickly consumed. Followed by one more. OK, two more. So use your own discretion about the size of scone you want to make. The smaller sized ones are just so cute, but it is easy to eat more than should be in one sitting...
WHOLE GRAIN MAPLE OAT SCONES
For the Scones:
- 1 cup whole oat flour
- 1/2 cup whole wheat flour
- 1/2 cup all purpose wheat flour, unbleached
- 1/2 cup quick oats
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/4 cup maple syrup
- 1 teaspoon maple extract
- 1/2 cup heavy whipping cream
- 1 1/2 cups confectioner's sugar
- 1/4 cup corn syrup
- 2 teaspoons maple flavoring
For the Scones:
- Preheat oven to 375F.
- Combine oat flour, whole wheat flour, all purpose wheat flour, quick oats, brown sugar, baking powder and salt in mixing bowl.
- Add butter to dry ingredients and cut in with a pastry blender until pea-sized particulates are formed.
- Combine maple syrup, maple extract and whipping cream and blend with dry / butter mixture until just blended. Dough will be very sticky.
- Turn dough onto wax paper with a generous amount of oat flour and knead until dough is less sticky.
- Pat into a rectangle that measures 5 inches x 10 inches, cut in half lengthwise (in the middle of the 10 inch line). Then cut in half widthwise. Cut the widthwise halves into thirds, making a total of 12 rectangles. Cut each of the rectangles into 2 triangles, making a total of 24 mini scones.
- Transfer scones to parchment-lined baking sheet leaving 1/2 - 3/4 inch between scones.
- Bake 15-20 minutes or until firm to touch.
For the Maple Icing:
- Combine all ingredients with electric hand mixer until smooth and well combined.
- Drizzle icing over cooled scones.
- Allow icing to set.
This month's #BreadBakers Challenge was Whole Grain. Although I was the host and got to select this month's theme, I received a lot of guidance from Stacy at Food Lust People Love and Renee from Magnolia Days. Thank you for your support, ladies!
I'm quite impressed by my fellow #BreadBakers taking on a Whole Grain Challenge this month! Please peruse their creations at your convenience. The following is a complete list for September's #BreadBakers Whole Grain theme:
- Bublik - Russian Bagels from Sara's Tasty Buds
- Bulgur Wheat Bread from Food Lust People Love
- Cilantro and Garlic Oat Bread from Simply Veggies
- Corn Pizza on Multigrain Crust from Cook's Hideout
- Gluten Free Honey Oat Bread from A Day in the Life on the Farm
- Kitchen Sink Bread from What Smells So Good?
- Multigrain Country Bread from La cocina de Aisha
- Potato Whole Wheat Dinner Rolls from Passion Kneaded
- Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen's Kitchen Stories
- Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story
- Whole Grain Maple Oat Scones from Cali's Cuisine
- Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D's Books and Cooks
- Whole Grain Zucchini Macadamia Bread from The Schizo Chef
- Whole Wheat English Muffins from Spill the Spices
- Whole Wheat Date Nut Bread from Magnolia Days
- Whole Wheat Naan from Spiceroots