Scones – Inspired by Flour Bakery’s Currant Spelt Oat Scones

I’ve never been to Joanne Chang’s famous Flour Bakery in Boston, but I do have her cookbook, and after having made her banana bread, I’m definitely a big fan. Lately I’ve been on a big baking kick, and I was inspired to pick back up her book and make something new. My friend Timmie told me she made Chang’s currant spelt oat scones, which was published in Pastry Love: A Baker’s Journal of Favorite Recipes. Nobody really gets excited by scones, do they? They look so dry and oversized…especially with oat and spelt in there. But she swore by these, and I can confirm that these are buttery and delightful.

I will post the original recipe, but I did make several substitutions to it. I didn’t have buttermilk, spelt flour, creme fraiche or currants, because…who really has these in regular rotation in their fridge or cupboard?? But I did have whole wheat flour, milk, whole fat yogurt and raisins, and these swaps worked out very nicely. Can you believe that I made this during the weekend and four days later they still taste great? Never underestimate the staying power of two sticks of butter.

Currant Spelt Oat Scones from Pastry Love: A Baker’s Journal of Favorite Recipes
Ingredients
1 1/4 cup all purpose flour
1 cup spelt flour (I used whole wheat flour)
1 cup dried currants (I used raisins)
2/3 cup rolled oats
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1/2 cup creme fraiche (I used 1/2 cup of whole fat Greek yogurt)
1/3 cup fat-free buttermilk (I used 1/3 cup of 2% milk and 1/3 tablespoon of white vinegar, apparently this is a type of substitution)
1 large egg at room temperature
1 yolk (optional, you can do this to wash over the scone surface)

Preheat the oven to 350 degrees. Place the rack in the middle of the oven.

Put the dry ingredients–all-purpose flour, spelt flour, currants, oats, sugar, baking powder, baking soda and salt–in a stand mixer with the paddle attachment. Mix at low speed for a few seconds. Cut the butter into 8-10 pieces and add to the dry mixture. Paddle on low speed until the butter is mostly broken down into small pieces.

Whisk together the creme fraiche, buttermilk and egg until thoroughly mixed. Add the wet mixture to the dry mixture in the stand mixer and paddle until the dough comes together. Take the dough out of the stand mixer bowl and form into a circular shape, like a fat pizza. Cut into 8 or 10 triangular wedge slices. (If you want, you can mix up the yolk and then use a brush to wash it over the scone for a nice sheen. I skipped this step).

Place on a baking sheet and bake for 30-40 minutes. As an fyi, I needed the whole 40 minutes in my toaster oven. Let it cool on a wire rack for 30 minutes and then enjoy with some coffee.


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