Make four variations of oatmeal scones with four different sweeteners. This food science experiment teaches the difference between natural and processed sugars and how to sweeten baked goods naturally.
Makes 12 scones
1 ¾ cups of all purpose flour
½ cup of whole wheat flour
½ cup of quick-cooking oats, plus additional for sprinkling
1 Tbsp of baking powder
¼ cup + 1 Tbsp of white sugar
1 tsp salt
½ pound of butter (2 sticks), diced and chilled
¼ cup of cold buttermilk
2 eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the two flours, oats, baking powder, sugar, and salt. Add the diced butter and toss it in the flour mixture until each piece is coated with flour.
- Coat your hands in a bit of the flour. Press each piece of butter between your palms into flat pieces. Repeat this until butter is in pea-size pieces.
- Combine the buttermilk and eggs. Then, add them to the flour and butter mixture. Mix until just blended. (Note: The dough may be sticky.)
- Lightly flour a clean surface. Turn the dough out onto the surface and form it into a six-inch circle. Then, cut this circle into six or eight wedges.
- Place the scones onto baking sheet. Brush the tops of the wedges with the egg wash using a pastry brush or a paper towel. Sprinkle with additional oats. Bake 20-25 minutes, or until golden brown around the edges.
Variation #1: Replace ¼ cup + 1 tbsp white sugar with Splenda
Variation #2: Replace ¼ cup +1 tbsp white sugar with maple syrup. Add syrup with buttermilk and eggs.
Variation #3: Replace ¼ cup +1 tbsp white sugar with honey. Add honey with buttermilk and eggs.
These scones go great with the frozen berries compote.
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