This time of year is especially brutal at work. Customers are angry, coworkers are grumpy, and it hasn’t stopped raining in months. I think I’ve mentioned before we don’t have a dress code at work. This leaves what folks show up in to great interpretation. I usually dress business casual most days, the days I feel the shittiest are the days I dress the nicest. What makes a girl feel better than having folks compliment you all day? Today a gal came up to me and said “why are you so dressed up?” My response was “so you’ll say that!” she laughed. she knew where I was coming from!
This year, even dressing for success isn’t helping my psyche. I realized I needed people tell me how fabulous I’ve done at something, even if it isn’t my job, so I decided to bake treats for my work peeps.
I made three different scones: bacon cheddar, toffee chocolate chip, and vanilla oat. The bacon cheddar and the toffee chocolate chip are the same King Arthur recipe just with different add-ins. The vanilla oat scone has been running around in my head for about a year (Hi, I’m the world’s greatest over-thinker). I cannot tell you how many scone recipes I have book marked, but I have a scone I’m trying to emulate. This morning, I finally pulled the trigger and I’m delighted with how it turned out.
In all of my baking exploration, I’ve learned what I like in a scone and I’ve learned how different ingredients make the final product. I know I like an egg in my scone (without the egg, it’s really just a biscuit.) Super cold butter is a must. Mixing dry ingredients plus the butter in my food processor gives me a good, even distribution of ingredients and a tender, flaky crumb.
I started with a King Arthur recipe as my jumping off point, but made enough variations I’m calling this my own. It came out perfectly; simple and delicious, not too sweet. Hopefully some of the gals will give their thoughts here.
Here’s what I did:
Add the following dry ingredients plus butter to the food processor and pulse for about 10 seconds
2 cups All-Purpose Flour
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup (4 ounces, 1 stick) butter
1 cup old-fashioned rolled oats and pulse two more times
In another bowl, mix
3/4 cup heavy cream
1/4 cup Greek yogurt
1 tablespoon (generous) vanilla
Add dry ingredients to wet and mix until just combined. Dump out onto a baking sheet lined with parchment or a jelly roll pan with a silpat. Using your hands work dough into one one disk then divide into two. Shape into two rounds, about 3/4-1″ tall. Using a bench scraper, cut each round into 8 wedges. Separate the wedges from the circle, leaving about an inch between each wedge.
Bake at 400* for about 20-25 minutes, until scones are golden and edges appear done. The centers will seem a little soft, but when it cools, they will be perfect and tender.