My mantra for the New Year has been "patience, positivity, productivity". I had big plans last week to fulfill my mantra. I walked into work on Monday with a big smile on my face and I had every hour of the first full week of my new year planned with something productive to do...practicing yoga, working, cooking, baking, and blogging. Then I woke up Tuesday with a head full of sinus pressure, a foggy mind, and heavy eyes.
It pains me to come home, put on oversized sweatpants, and curl up in a ball on the couch after work. I don't do well relaxing the way that most people relax. I am not a good sitter, not a good TV watcher, and, sometimes, not even a good reader. I find it relaxing to be doing something. As much as I wanted to be up checking something off my to-do list, I told myself to be patient. It was important to listen to my body, regardless of whether it fit into my meticulously planned out schedule.
So I listened, and I rested, and I slept, and I was lazy. Then Saturday came, and I felt better, and it was single digit temperatures, and I heated up the oven and I made these scones and all was right in the world again.
These scones are a treat to be consumed in moderation but they are worth every bite of indulgence. Promise.
Toasted Oatmeal Scones
Recipe adapted from Baking Illustrated
1 1/2 cups old-fashioned rolled oats
1/2 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups all-purpose flour
1/3 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/2 teaspoon cinnamon
1/2 cup dried cranberries
1. Adjust an oven rack to the middle position and preheat oven to 375 degrees. Spread oats evenly on a baking sheet and toast them in the oven for 7 to 9 minutes until lightly browned. Set oats aside to cool. Reserve 2 tablespoons of cooled oats. Line a baking sheet with parchment paper and increase oven temperature to 450 degrees.
2. Whisk together milk, cream and egg in a large measuring cup. Remove 1 tablespoon to a small bowl and reserve for glazing.
3. Place flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine.
4. Scatter cold butter pieces evenly over the flour mixture and pulse together until mixture resembles a coarse cornmeal.
5. Transfer mixture to a medium bowl and stir in cooled oats, cinnamon, and dried cranberries.
6. Fold liquid ingredients into flour mixture until a large clump forms. Use your hands to gently knead the mixture in the bowl until a cohesive mass forms.
7. Dust work surface with 1 tablespoons reserved oats. Turn dough onto work surface and form 7-inch disc about 1 inch thick. Sprinkle remaining 1 tablespoon oats over the top.
8. Cut disc into 8 equal wedges. Transfer wedges to a baking sheet. Brush glaze over wedges and sprinkle with 1 tablespoon sugar. Bake for 12 to 14 minutes until golden brown. Cool on baking sheet for 5 minutes and then remove to a wire rack to cool completely.