SEYMOUR BLONDE ALE & BUTTERMILK SCONES
This is a very old-fashioned, healthy, and tasty recipe. Good with coffee or tea, at breakfast or on the go.
Yield: 12 scones
1 ¼ cup, steel-cut oats (also called pinhead oats, as opposed to flaked, rolled, or instant)
1 cup, blonde ale or lager
½ cup, warm buttermilk or heavy cream
¾ cup, whole-wheat flour
¾ cup, oat flour (you can make your own by putting instant oats through a coffee mill)
¾ cup, any dried fruit: cranberries, lingonberries, currants, blueberries, chopped apricots, etc.
5 Tablespoons, butter, softened and chunked
1 Tablespoon, brown cane sugar
2 teaspoons, baking powder
1 ½ teaspoon, baking soda
1 egg, separated
sprinkles of cinnamon and sugar, to taste
Preheat oven to 375°F/175°C. Toast the steel-cut oats in a pie pan for about 15 minutes, stirring a few times to cook evenly. Be careful not to burn them. Once they've browned a bit, remove from oven. In a mixing bowl, combine toasted oats, blonde ale and buttermilk. Set aside to soak for 15 minutes. Separate the egg, placing egg white, a splash of water, cinnamon and sugar in a small bowl. Beat into a thin glaze. In a bigger bowl, combine the egg yolk and everything else, then stir-in the oat mix as well. Don't overdo it, crumbly and dry is fine. Dust your hands with flour and pack the dough into two balls. Press the balls onto a greased baking sheet, flattened to about 1"/2.5cm thick with some space between. Take a knife and score three lines across each wheel, not quite all the way through, intersecting in the middle like an asterick. Brush the top with glaze. Bake about 15 minutes until golden and a toothpick comes out clean. Slice the rest of the way through to separate, remove from baking sheet to cool.
SEYMOUR BLONDE ALE & BUTTERMILK SCONES