Sunday, October 30, 2011

Strawberry Vanilla Bean Scones

I seem to bake when the hubs is out for the day, uninterrupted time in the kitchen is a nice way to spend a Saturday morning. Follow it up with a warm cup of coffee, a warm baked good, add a cooking show, and it equals a pretty good day. If the hubs is home in time to enjoy them with me it makes it even better.

Strawberry vanilla bean scones were the result of a lovely half pint of late summer strawberries from the farm. I used my favorite base of oat scones, omitted the orange, added vanilla bean paste, and folded in diced strawberries at the end. 

I also love to freeze my baked goods to prevent me from eating them all in one sitting, and prolong the tastes of summer.  It makes for a great grab-and-go breakfast on those days when the mornings are frosty and those warm covers just seem too good to leave. 

Strawberry Vanilla Bean Scones

3 cups whole wheat pastry flour

1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (2 sticks) cold butter, cut into small pieces
2 cups rolled oats
1 T vanilla bean paste
1 cup buttermilk
1/4 cup coarse turbinado or Demerara sugar, for sprinkling
1 c diced strawberries

Preheat oven to 350 degrees.

In a stand mixer, combine the first 4 ingredients and on lowest setting, add in the butter, mixing until the butter ins incorporated and it looks like sand.  Stir in oats, then milk and vanilla bean paste.  Fold in strawberries on lowest setting just until incorporated. 

Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing.

After bringing the dough together, cut int into two and gently pat it into two 8-inch rounds. Cut into triangle shapes (see photo) and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar.

Bake for 12 to 15 minute or until the bottoms are deeply golden.

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