The kids are all in new schools today, so I’ve been waiting not-so patiently all day to see how everything went.
We had these scones this morning to celebrate the first day of school. (I do occasionally deviate from muffins.) These scones are adapted from bake or break—I made a traditional glaze as noted below, although the brown-butter glaze sounds awesome.
For the scones:
- 1 3/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 3 tablespoons packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
For the glaze:
- 1 1/4 cups confectioners’ sugar
- 2 to 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, allspice, nutmeg, salt, and cloves.
- Add cubed butter and use a pastry blender or a fork to mix until the largest pieces of butter are about the size of small peas.
- Add buttermilk and vanilla, and stir just until combined.
- Gather dough into a ball and transfer to parchment-lined pan. Gently pat the dough into a disk about 7 inches in diameter. Cut into 6 wedges and separate each wedge so that there is about half an inch between wedges.
- Bake 15 to 20 minutes, or until golden brown. Cool in pan on a wire rack.
- Whisk together the glaze ingredients and pour on cooled scones.
Photo is the pedestrian bridge my two younger kids will use to walk to and from school each day.