inspired by the Barefoot Contessa
Author: Sweet Green Kitchen’s Jen Jones
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
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!