Delicious Orange Currant Oat Scones

Ingredients
3 cups whole wheat pastry flour
1/2 cup turbinado (raw) sugar, plus 1/4 cup for sprinkling
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk (substitute: 1 Tbs lemon juice and enough milk to make 1 cup)
2/3 cup dried currants

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, 1/2 cup turbinado sugar, baking powder, and baking soda. Add the butter, and cut in with a pastry cutter until mixture resembles coarse crumbs. Stir in oats and orange zest. Add buttermilk and currants, stirring until just combined (do not over-mix!) Dump dough onto parchment lined baking sheet, and gently press dough together. Pat into an 8 inch disk, and cut into 8 slices. Spread the slices out slightly, so there is some room between each scone. Sprinkle the tops with 1/4 cup turbinado sugar and bake until slightly golden and firm to the touch, anywhere from 15 to 25 minutes.

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this 101 Cookbooks recipe can be found here.

Oatmeal Walnut Scones with Maple Glaze

For Scones

1 1/2 cups rolled or quick oats

3/4 cups coarsely chopped walnuts

1/4 milk

1/4 cup cream

1.4 cup maple syrup

1 egg

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

10 Tbs cold butter, diced

For Glaze

3 Tbs maple syrup

1/2 cup powdered sugar

Preheat oven to 375 degrees F. Spread oats and walnuts out onto a baking sheet and toast them in the oven for about 8 minutes, or until visibly browned. Remove from oven and let cool to room temperature. Increase oven to 450 degrees F.

In a small mixing bowl whisk together milk, cream, syrup and egg. Put flour, baking powder, and salt in the workbowl of a food processor and mix just enough to mix up the dry ingredients evenly. Add butter to food processor and mix until the consistency reaches that of coarse sand. Transfer the mixture into a medium-sized mixing bowl. Add in room temperature oats and walnuts. Fold in wet ingredients. Gently mix and knead to evenly incorporate all ingredients. Turn out onto lightly floured surface, and form desired scone shapes. Place scones on greased baking sheet and bake for 12-14 minutes.

Once finished scones cool, whisk together maple syrup and powdered sugar and dizzle over scones. Let set for a minutes or so before serving.

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Adapted from a Cook's Illustrated recipe.

Strawberry Lemon Scones

For Scones

4 plus 1/4 cups flour

1/4 cup sugar

2 Tbs baking powder

2 tsp salt

1 Tbs lemon zest

1 1/2 cups butter

4 eggs

1 cup cream

1 1/2 cups frozen strawberries

For Egg Wash

1 egg whisked with 2 Tbs water

Preheat oven to 400 degrees Fahrenheit. In large mixing bowl mix 4 cups flour with sugar, baking powder, salt, and lemon zest. Cut in cold butter. In a separate bowl combine eggs, and cream. Mix briefly. Slowly pour into flour butter mixture until just blended. In a separate bowl mix together 1/4 cup flour and strawberries. Add to batter. Mix briefly.

On a lightly floured surface knead dough for 1-2 minutes before forming a circle one inch high. Cut out desired shapes and place on a greased baking sheet. Brush with egg wash. Bake 20-25 minutes or until golden brown and firm to the touch.

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Adapted from a Barefoot Contessa recipe.

Pumpkin Scones

Ingredients
2 cups flour
1/3 cup brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/3 cup raisins
2/3 cup chocolate chips
1/2 cup buttermilk
1/2 cup pumpkin
1 tsp vanilla

Preheat oven to 400 degrees. In a large bowl mix together flour, sugar, baking soda, baking powder, salt, and spices. Cut in butter until dough resembles coarse crumbs. Stir in raisins and chocolate chips. In a separate bowl mix together buttermilk, pumpkin, and vanilla. Mix wet ingredients into dry ingredients until the dough comes together. Turn dough out on a lightly floured surface and knead gently four or five times. Form a 1 1/2 inch high disc, divide in two, and divide each half into thirds. Bake on a greased baking sheet for approximately 20 min

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