I had a hankering for a nummy, crumbly scone. A currant scone. Like the ones I used to eat back in my days as a barista for The Beanery.
I discovered the iphone app for Epicurious and surfed in bed. (Thank you Patrice for inspiration. Now I just need someone to bring me coffee. Oh, thanks Joe. )
Of the numberous scone recipes on the site, I zeroed in on the Oatmeal Currant Scone recipe. It dates back to a 2001 - Gourmet magazine.
I made my list. I shopped. I substituted.
I couldn't find currants. Since it was raining and I didn't want to travel to another store I made do with craisins. I like them.
I began assembling the ingredients and realized it called for a food processor. Now, I live in a small (very small) house and space is limited. I have never had a food processer as it seems a bulky, expensive appliance that I wouldn't have room to store anyway. I usually avoid recipes that call for it's use or make do with a different appliance or tool.
Today was no different. In this situation, I used my pastry blenderto chop the oatmeal into smaller pieces as well as cut in the butter. It worked just fine!
Also, I forgot the buttermilk. DOH! Milk with a touch of vinegar will have to do. (I was naughty and used 1/2 and 1/2.)
Oatmeal Craisin Scones
adapted from the 2001 Gourmet Magazine recipe as found on the epicurious website
1 2/3 cups all purpose flour
1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups old-fashioned oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup well-shaken buttermilk plus additional for brushing
1/2 cup craisins
2 1/4 inch round cookie cutter
1. Preheat oven to 425 degrees F.
2. Sift together flour, sugar, baking powder and soda, and salt into a mixing bowl. Use your pastry blender to cut up the oatmeal (5 minutes should do it.) (Or, if you have a food processor do this as I'm sure it's easier on the arm.) Add butter and cut (or pulse) until the mixture resembles coarse meal with small (pea-size) lumps, and transfer to a bowl if using the food processor.
3. Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
4. Pat dough into a 3/4-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a baking sheet covered with parchment. Gather scraps into a ball, then pat into a round and cut out more scones in same manner. (The recipe called for a 2 1/4 inch round cutter but I did not have one so I used a pint glass. Classy.)
5. Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15-18 minutes, and transfer to a rack.
6. Eat. They're tasty.
Gotta go. I have to make another batch.