Sunday, September 5, 2010

Oatmeal & Wheat Germ Raspberry Scones


My mom gave me this mini scone pan, which is the kind of unique baking pan I always lust over but would not likely buy myself so it was a great gift! It was kind of strange how every scone came out perfectly triangular with straight sides. It will be fun to use this pan for something different, but I do love the craggy random edges of scones shaped by hand.


Anyway, onto the actual scones! They were so very delicious, soft, and buttery with nice crispy edges. I subbed some wheat germ in for the flour and loooooved how it made the scones a bit more crumbly. These scones are fairly plain, so if you're looking for a simple and more rustic style scone then you'll like these.


If this sounds good, you might also like:
Blackberry Whole Wheat Scones
Blackberry Orange Tea Scones
Cinnamon Apple Scones
Maple Cornmeal Drop Biscuits

Oatmeal & Wheat Germ Raspberry Scones
Adapted from Baking: From My Home To Yours

Makes 12 (or 16 if using a scone pan like mine).

1 large egg
1/2 cup milk + 1/2 tbsp vinegar (or 1/2 cup buttermilk)
1 1/3 cups all purpose flour
1 1/3 cups old fashioned oats
1/3 cup wheat germ
1/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp cold unsalted butter, cut into small pieces
1/2 cup dried raspberries

Center a rack in the oven and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat.

Stir together the milk and vinegar, let sit for a few minutes. Stir in the egg.

Whisk the flour, oats, wheat germ, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.

Pour the egg and milk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't over mix the dough.

Add in the raspberries. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. (I then took pieces of the dough and squashed them into my scone pan, but if you don't have a scone pan then use the following instructions.) Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. Repeat with remaining dough.

Bake for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack to cool.

15 comments:

Joanne said...

I have some wheat germ sitting in my cabinet that I need to use up...this sound perfect!

I have a desire for mini scone pans as well. Also mini loaf pans. And mini cupcake pans. And mini tart pans. I like things in mini form.

Tia said...

mmmm a great way to use wheat germ!

mylifeinscones said...

Love the scone pan!

Johanna GGG said...

I agree with you about preferring rustic scones but those pans sound like fun to play with for something different

Xiaolu @ 6 Bittersweets said...

That's so sweet of your mom! It's always so nice when someone gives you that perfect gift. I wish I had one of these for breakfast (uh brunch?) right now.

kimberleyblue said...

Oooh, I've never seen a pan like that! I imagine you must have to really love scones to get one of those....I'm with you on the enjoying the craggy edges of scones though.

These sound nice. Usually I don't like scones because they're too dry, but if they're buttery enough, then they're just perfect!

Laura said...

I have that same pan - a Christmas gift from my mom :-) After using it several times, I've decided that whoever designed the pan musn't really understand scones - they turn out so cute, but it defeats the "scone-ness" of them. I prefer big, messy-edged scones... especially cinnamon pecan scones... mmm, scones :-)

That being said, the recipe sounds delicious!

Avanika [YumsiliciousBakes] said...

What a wonderful pan!! I would loveee to own one of those, but like you, probable wouldn't buy it myself!

Hannah said...

Though I wouldn't usually consider buying a pan that was such a uni-tasker, this one looks like it's worth a second look! Those scones look delicious, and those crispy edges really are the best bits.

Kelsey said...

oh my goodness these look LOVELY!! i need to pick up a scone seperator like you have, that would come in handy!!

btw ur previous cake post is INSANE! hands down one of the most amazing cakes ive ever or will ever see!

lengslog said...

That is a cool looking scone pan! It's always nice when a baker gets baking tools. :-D

The recipe sounds easy to make. I wonder if whole wheat flour would dry it out...

Anonymous said...

What a great resource!

neomi said...

I feel a little silly commenting on this recipe because I changed a bunch of ingredients, mainly I didn't have any wheat germ so I omitted that and I wanted to use 1/2 the amount of butter (I used some yogurt to make up the difference), and finally I used frozen blueberries instead of the dried fruit the recipe calls for and... it was still SO awesome! I don't know how much better the original is compared to what I made (I'm guessing the extra butter is pretty tasty) but I was so happy with the results that I thought to leave a comment. This blog is becoming the first place I search for a new recipe to try Ashley, thank you for such an awesome blog!!

eatme_delicious said...

neomi: I'm glad you commented, don't feel silly!! :) And I'm so glad that they turned out well for you. Great idea to sub yogurt for some of the butter!

Anonymous said...

Scones look delicious, will try them. Where can i get a scone tin with the triangles?