Tuesday, June 26, 2012

Whole Wheat Blueberry Oat Scones with Zesty Citrus Drizzle

Being sick in the summer should just be downright illegal. It’s never a fun process, but when it’s hot outside and all you want to do is go to the beach or go on a hike but you’re bed ridden in the morning… It can turn you into a real downer. I was sitting at home sick from the bakery today, going a little stir crazy from not having baked anything in two days (I stayed home yesterday as well), when I saw a Facebook post from my best friend Danielle (haha shout out!) about scones. I love berry scones, and happened to have some blueberries in the fridge. I also bought a huge container of old fashioned oats a couple days ago because I’ve been in an oatmeal kick for the past few months, so I thought I’d try out a whole-wheat recipe I found online with blueberries and oats. I adjusted some of the ingredients to be able to add some uber fine shredded coconut for texture, and whipped up a yummy citrus glaze to dribble on top. These are a great option for a grab-n-go breakfast, and are lovely (as always in the Remer household) with a cup of tea! 

2 cups whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons brown sugar
2/3 cup very fine shredded unsweetened coconut
8 tablespoons butter, cold and cut into half inch cubes
½ cup milk
1 egg
3 tablespoons plain yogurt (I used fat free Greek)
2 teaspoons vanilla extract
1 cup blueberries (fresh or frozen/thawed), tossed in 1 tbsp sugar/2 tsp lemon juice
½ cup old fashioned rolled oats

Juice of half a lime
Juice of half a lemon
Zest of half a lemon
3-5 tablespoons powdered sugar
 Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, salt, brown sugar and coconut. With a pastry cutter (or a fork), cut the butter into the dry mixture until there are no pieces larger than a pea. 

In a separate bowl, whisk together the egg, milk, yogurt and vanilla. Pour over dry mixture and mix with a spatula until just combined. Gently fold in the blueberries. 

On a cutting board or a work surface of some kind, spread out the oats. Gather the scone dough into a disk on top of the oats and flatten to about an inch in thickness. (You may need to coat your hands in a little flour to be able to work with the dough, it is pretty wet!). I wasn’t able to flip over my disk to coat the other side with oats, so I just sprinkled some on top and pushed down to ensure that they stay. If you want to try and lift your disk and flip it over on top of the oats on your work surface, go ahead. I just opted for a simpler way. 

Using a large chefs knife, cut the disk into 8 even wedges, going half, then quarters and so on. Bake the scones for 15-17 minutes until the edges have begun to turn a deep golden brown.

While the scones are in the oven, make the glaze. Zest half a lemon into a small bowl. Then juice both citrus over the zest. Add 3 tablespoons of powdered sugar, and whisk until smooth. If your glaze isn’t quite thick enough, add more powdered sugar until it is a glaze-like consistency. When the scones come out of the oven, place them on a wire rack to cool for about 10 minutes. Then lightly drizzle over the glaze. 
        Voilá! Healthy and yummy scones!

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