Orange Date Oatmeal Scones
These are very filling and make a nice breakfast with a hard-boiled egg or two...and don't forget the tea! I stored my batch in a glass container and was pleasantly surprised to find that they kept for a whole week; they may also be frozen for longer term storage.
Servings: 8 scones
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 4 oz unsalted butter 1 stick cold and cut into small pieces
- 1 tbsp orange juice freshly squeezed
- 1 cup rolled oats
- zest of 1 orange
- 1 cup buttermilk
- 2/3 cup dates chopped (or another dried fruit, such as cranberries)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone baking mat.
- Combine the flour, sugar, baking powder, and baking soda in a bowl (or the bowl of a food processor). Add the butter and orange juice and, if working by hand, cut the butter into the flour mixture using 2 knives or a pastry cutter (if using a food processor, pulse 15-20 times or until it forms a rough crumb).
- Transfer the dough to a larger bowl and stir in the oats and zest. Then stir in the buttermilk and dates until just moistened; form the dough into a ball. If the dough is too crumbly to stick together, stir in more buttermilk one teaspoon at a time...be careful not to overwork the dough, though.
- After bringing the dough together, gently pat it into an 8-inch round. Cut into 8 wedges and transfer to the prepared baking sheet with some room between each one. Sprinkle the tops with the additional sugar.
- Bake for about 15-18 minutes or until the bottoms are golden. Serve warm.