Friday, December 30, 2011

Wholewheat Cranberry Oat Scones


the very first thing i decided to bake with the new oven were scones. my parents love scones and i started making them after i picked up Okashi's cookbook. awesome recipe. simple, and can be prepared beforehand.

the original recipe states to first cube the butter, mix it with sifted flour and baking powder and leaving it in the fridge overnight before working on it the next day. that's what i usually do as well. but with my flu and having picked up a bag of wholewheat flour + oats recently, i decided to do my own alterations to the recipe and i still can't decide if that was a good thing or a bad thing. instead of just preparing the flour and butter, i prepared everything such that all i needed to do this morning was roll out the dough and cut the scones out. this was an attempt to give my mom some freshly baked scones in the morning while secretly adding some oatmeal and whole grains into her diet (which she hates). and it didn't work anyway because she rushed off before the dough softened enough for me to handle. so much for waking up at 7ish am. i was REALLY tired but i woke up for her anyway. :<

the scones came out A LOT flatter than it should and i cannot figure out why. could it be the effect of oatmeal in the scone? being an avid eater of oatmeal, i am acutely aware that oatmeal has an amazing ability to absorb moisture and liquids. so i was afraid that it'll affect the texture of the scones, hence reducing the amount of flour used. or could it be BECAUSE of the reduction that led to the flat scones? or is it because i did everything before hand and left the dough overnight in the fridge? because this morning when i took it out, they were hard. the dough was hard. which was weird because it was really hard to handle last night. okay confusing.

point is, i think the butter, egg yolk and milk effectively solidified in the fridge such that i had to leave the wrapped dough out for almost 30 minutes before being able to handle it. in the process, did i over handle it? is that why?? (over handling scone-dough will cause gluten to develop which is undesirable because you'll get flat, hard scones) --> my scones were just flat, not hard.

ugh!! i'm more convinced it's because of the oatmeal. after reading a couple of oat scones recipe and analyzing the pictures, i realized most oat scones or oatmeal foods are flat.. okay not completely flat. just that they don't rise as well as normal scones, the scones i'm familiar with. perhaps it's because they're gooey and have the tendency to stick together, hindering the dough from rising.

maybe i was too ambitious by adding BOTH wholewheat flour and oatmeal. heck i even wanted to use both raisins and dried cranberrys.

OR was it the oven?? i used the traditional oven mode to play safe first before venturing into the pastry oven mode on the second batch - which rose slightly higher but still flat. i'm not that convinced it's the oven because of reasons stated above - the fact that most bakes with oatmeal seem flatter than normal.

ah whatever it is. here's the recipe.

Wholewheat Cranberry Oat Scones
adapted from Okashi's sweet treats made with love, with modifications.

150g Pastry flour (i used top flour + HK flour because i ran out of top flour)
50g Wholemeal flour
(original recipe calls for 220g pastry flour)
30g Oats
Milk + Egg Yolk to make 110g
80g Butter, cubed
1 tablespoon baking powder
1/2 teaspoon salt
30g Castor Sugar
Cranberry (handful)

1. Sift flour and baking powder together. Place butter and flour together in a plastic bag and chill in the fridge overnight.

2. On day of baking, preheat oven to 200 degrees Celsius. Pulse butter-flour mixture together with sugar and salt in a food processor until mixture resembles coarse breadcrumbs.
4. Add egg yolk and milk mixture and mix until a smooth dough is formed.

PhotobucketPhotobucket4. Add cranberry/raisins.

(i wrapped it at this stage) Photobucket

5. place dough on a floured surface and knead lightly. roll out to a thickness of about 1.5-2cm


6. Cut out as many rounds as possible and brush with milk. (when cutting rounds, make sure you don't twist to get it out as this will affect the scones from rising nicely.)

7. Bake for 12-15 minutes until scones are golden brown. Remove from heat and cool on a wire rack.
8. Serve warm.



sigh. so flat i sandwiched it with butter for my dad.

taste-wise was ok (actually i couldn't taste anything i could only feel the texture cos of my medication) and dad had 4 scones in one sitting while i had 3. ahh. at least they'll clear faster and i can experiment again.^

update 31/12: not buttery enough. think the oatmeal overpowered the butter. DON'T USE PASTRY OVEN MODE FOR THIS - turned out dry and browns slow.

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