This post has been in the works for A LONG TIME. Before I was blogging even, about 6 years ago. You see, when I lived in CA, I had access to the world’s greatest scones. Up front, they didn’t look remarkably impressive — perfectly round and domed on top; the rustic, oaty pastry pockmarked with sugar. But when you bit into it, oh mama, was it good.
In the center was a pocket of fruit baked inside the scone! I quickly became obsessed with these “magic scone pockets of delight”, and rushed to our farmer’s market every Sunday in hopes that they still had a few left (often they sold out fast). I eventually forged a friendship with the sconemaster and his family which resulted in many free cookies and bags of granola, but the secret to the scones eluded me.
Fast forward a few years and a whole lot of recipe testing — I’m not sure if it’s perfect, but I finally produced a successful batch of scone-pie hybrids. And now, I’ve made them 5 times. They are a TOUCH labor intensive, but honestly, for scones this amazing you won’t mind the extra time it takes to fill each one. And did I mention that these are the only scones that actually taste better the next day? Get those summer fruits ready and start the oven preheating, ’cause the recipe is after the jump! — Megan B.
Oaty, fruit-filled scones
makes approximately 12 scones ( 3 in. diameter)
3 1/2 cups all purpose flour
3/4 cup turbinado sugar (plus 1/4 c for sprinkling on top of scones)
2 tsp baking soda
1 c butter, VERY COLD and cut into cubes
1/4 tsp salt
1 1/2 cups rolled oats
1 cup buttermilk
1 tsp ground cinnamon
2 cups fruit of your choice (fresh or frozen work equally well) i.e. peaches, blueberries, raspberries*
Preheat your oven to 350F. In a food processor or large bowl, combine flour, salt, baking soda, sugar, cinnamon and oats. Cut in butter (either by pulsing the processor blade or with a pastry blender) little by little until the mix resembles coarse cornmeal. Mix in buttermilk until the dough comes together and drop on to a well-floured cutting board. Form into a ball and cut the dough in half. Roll one half of the dough out until 1/8 inch thickness is reached. Cut out 12-3 inch circles with a biscuit cutter or a drinking glass. Repeat with second half, pressing together any remaining dough scraps to cut more rounds if needed. Place 12 discs on a silpat or parchment lined baking sheet and top each round with a small handful of fruit, being mindful to keep space on the edge to crimp the top piece. Top each scone with the remaining dough, gently pinching the edges together and being careful to not spill the fruit. Sprinkle the scones with the reserved turbinado sugar and bake, 35-40 minutes, or until the tops are golden, but not too dark.
*A note about the filling: You can use a combination of fresh AND frozen fruit if desired, without even thawing the fruit. If you do thaw the frozen fruit, make sure to drain off the liquid well before filling your scones.