inspired by the Barefoot Contessa

Author: Sweet Green Kitchen’s Jen Jones

Ingredients:

1 1/2 cups Unbleached Flour

1/2 cup Whole Wheat Flour

1 cup Old Fashioned Rolled Oats (regular Oatmeal, not instant)

2 Tablespoons Brown Sugar

1 Tablespoon Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Salt

 4 tbsp cold butter

 2/3 cup Plain Greek Yogurt

1/4 cup Maple Syrup (the real stuff)

1/4 cup Low Fat Milk (I used unsweetened Almond Milk, since that’s what I have)

1 large Egg

1 tsp Vanilla Extract

 1/4 heaping cup chopped Walnuts

Directions:

Preheat oven to 400 F.  Lightly butter or spray or a large baking sheet, alternatively cover with parchment.

In a large bowl stir together dry ingredients, (flours through salt).  Cut the butter into 1/2 inch cubes and cut them into the flour mixture, until the mix resembles coarse crumbs.

In a small bowl stir together yogurt, egg, maple syrup, milk and vanilla extract.  Add to the flour & butter mixture.  Stir to combine.  Mix in the nuts.  The dough should come together to form a slightly sticky ball.

Gently roll out the dough to about 3/4 to 1 inch thick. Cut dough into whatever shape you like.  I used heart shaped and round fluted cutters about 3 inches across, and also a smaller 2 inch heart shaped cutter.  If you don’t have cutters of this size on hand, you can use the open end of a juice glass or tea mug as makeshift cutters or if you like simply free cut squares out of the shaped dough with a sharp knife.  I would stick to shapes that are fairly uniform across and steer clear of pointed edges such as stars.

Place scones on prepared baking sheet.  Sprinkle with a little coarse sugar if you like.

Bake for 12-14 minutes, or until top is lightly browned and toothpick comes out clean.

Remove baking sheet to a wire rack and allow to cool a few minutes, before transferring to a wire rack.  Enjoy! 

Makes about 12 -15 or possibly even 18 scones, depending on size.