Rustic Oat Bran Biscuits (Scones)
https://myislandbistrokitchen.com/ – makes about 10-12 depending on thickness & cutter
Wonderful served warm and topped with butter or molasses. A great accompaniment to many meals like soups and stews, chili, baked beans, and casseroles.
Ingredients:
1 cup plain flour
½ cup whole wheat pastry flour*
½ cup oat flour
4 tsp BP
¼ cup dry oat bran cereal (try equivalent of quick rolled oats, but not same texture or consistency)
4 tsp brown sugar
¼ cup cold unsalted butter, cut into ½“ cubes
¾ cup whole milk
1 tbsp milk for brushing tops of biscuits (optional)
* whole wheat pastry flour is more finely ground than regular whole wheat flour. As such, it is considered a “softer” flour that yields a lighter texture in baked goods, like biscuits. Try GF flour?
METHOD
Preheat oven to 450°F. Line baking tray with parchment. Assemble and measure out ingredients.
In large bowl sift flours, BP and salt. Stir in the quick oats and brown sugar.
Use a wire pastry cutter to cut butter into drys until it resembles coarse crumbs. Run fingers through the mixture several times to thin butter pieces – no need to do all. Make a well in the centre.
Pour milk into well. Using a fork mix ingredients just enough that the liquid is absorbed into the drys and dough roughly together; soft, sticky and some floury spots remain. Transfer onto lightly floured mat, gently working til barely incorporated.** Do not overmix. ** best to use fold-over method.
Fold the dough in half over onto itself. Lightly press the dough down. Turn the dough 90 degrees and repeat the folding exercise. Do this 3-4 times, taking care not to overhandle or overwork the dough.
Lightly press dough into circle about ¾“ thick. Use a lightly floured 2” round cutter to cut biscuits from dough. Push the cutter straight down and out of the dough without twisting the cutter in the process. Re-flour the cutter before cutting out each biscuit. Gather dough scraps and form into a circle, ¾“ thick, from which to cut remaining biscuits, being careful to work the dough no more than absolutely necessary to bring it together. Transfer biscuits to prepared baking sheet, placing biscuits about ¾“ – 1” apart.
Lightly brush tops of biscuits with milk, if desired. Bake for apx. 14-15 minutes, or until lightly browned on top, rotating the baking sheet partway through the baking. Remove biscuits from oven and let cool on baking sheet for 3-4 minutes then transfer to wire rack.
For great clues on making good scones, see this reference