I recently had the book The Craft Of Baking out from the library and had the chance to try a few of their wonderful recipes. The author is the former pastry chef from the NYC restaurant Craft (worth the visit if you are there). One of the best recipes in the book is the cream scones- really outrageous. This is my variation on their recipe….
You need some type of 7 grain oatmeal cereal. I am using Wheat Montana old-fashioned 7 grain cereal but I am sure something similar would do the trick. I ground some in my coffee grinder to make it a flour. While many people have a separate grinder for these type of things, I do not. So, I put a half slice of bread, torn up, into my grinder and whirl it a few seconds and then dump out the crumbs. This cleans out your grinder of any residual coffee grounds and/or odors. I do this step before and after I use it for something else.
BLUEBERRY 7 GRAIN SCONES
1 C All purpose flour
1/2 C ground 7 grain cereal
3 Tbsp whole 7 grain cereal
1 Tbsp ground flax-seed
1 Tbsp whole flax-seed
1 /4 C + 2 Tbsp granulated sugar
1 Tbsp + 1 tsp Baking powder
1/2 tsp salt
6 Tbsp cold unsalted Butter, cut up into small pieces
1 C heavy cream (34-36%)
1 tsp real vanilla
1/2 C dried blueberries, soaked in water for 5 minutes then drained
To Brush on top of Scones: 2 Tbsp cream and 1 Tbsp sugar
Mix together the dry ingredients and then add the butter. Put the entire bowl into the freezer for 5 minutes. Take it out and mix on low with your stand mixer (or by hand) for 3 minutes, or until the butter resembles very small pebbles. Add the blueberries, vanilla, and cream and mix until it just comes together. Put it out onto a lightly floured counter and pat into a circle, approximately 7 inches round and 3/4 inch thick. Slice into wedges – I usually make 12 but that is up to you. Place these into the freezer for 15 minutes while you pre-heat your oven to 375 F. Place them on a parchment lined baking sheet and lightly brush each one with some cream and then a sprinkle of sugar. Bake for 20 minutes.
You also have the option of not baking them and keeping a batch in the freezer. After about 45 minutes in the freezer just place them in a ziplock bag and bake when needed. Place the frozen scones right into a hot oven and add another 5 minutes to the baking time. This is a great option so you can always have some on hand. I have 3 different varieties in my freezer right now!