Saturday, November 30, 2013

Blueberry Steel Cut Oatmeal Scones

Blueberry Steel Cut Oatmeal Scones
On a cold winter morning, nothing tastes better than a hot bowl of creamy oatmeal.  Usually I can eat an enormously large bowl of it all by myself and so can most of my immediate family, but I still often make too much and have a bowl or two left over.  Since left over oatmeal is one of my least favorite foods (reminds me of paste), and I absolutely hate to waste food, I often bake the oatmeal into whatever it is I am making that day.  

The recipe this is based on was actually on the side of a giant box of steel cut oats my father in law bought by accident. He thought he was buying some sort of granola cereal when in fact he had bought a bulk box of the slowest cooking (and healthiest) oatmeal.  So we cooked up a large pot of it, ate it for breakfast and used the left overs to make these amazingly delicious blueberry scones.  They were easy to whip together and can be frozen for weeks in order to provide the nutrition of steel cut oats in an on the go breakfast treat.

Blueberry Steel Cut Oatmeal Scones

wet and dry ingredients
4 C. organic whole wheat pastry flour
2 T. ground flax seeds
1 T. ground cinnamon
1 1/2 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. organic unsalted butter, frozen
1/4 C. almond butter
1 1/2 C. cooked steel cut oats, cooled*
2/3 C. honey
3/4 C. buttermilk
1 organic egg
1 C. frozen blueberries

could definitely substitute regular cooked oatmeal as well.

Preheat the oven to 375F. In a large bowl, whisk together the flour, flax seed, cinnamon, baking powder, baking soda and salt.  Set aside. Grate the frozen butter into the flour mixture and combine gently. In another bowl, mix the almond butter, cooked oats, honey, buttermilk, egg and the blueberries together. Gently fold the wet and dry ingredients together with a rubber spatula, being careful not to overmix. Turn the dough onto a lightly floured surface and knead a few times. Carefully divide the dough into four equal parts and shape them into circles on top of each other. Form a 2 inch thick circle with the combined dough and cut into 12 equal triangles or sections.  Place on a greased baking sheets about 2 inches apart. Bake at 375F for 25-30 minutes, or until lightly browned. Cool on a wire rack.

dividing up the dough

ready to cut

ready to bake

ready to eat

No comments:

Post a Comment