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Power Packed Oat Scones: One healthy, the other healthier

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As I have been packing up all my various china (and mind you, there is a quite a bit of it) I am reminded of my days when I would have friends over for High Tea. This was back in the early 90’s when Victoriana was the rage. For those parties I made teeny cucumber sandwiches, bitty raspberry tartlets and, of course, cream scones. We would gather all lady like and I would set out a spread, all served on pretty little plates, with delicate cups and saucers, silver trays and lace linen napkins. Mind you, this was in my funky railroad East Village apartment.
Those were the days…
I’m a big fan of the scone. Not too sweet, not too buttery and a mouthful that requires huge slugs of tea or coffee to wash it down. When I first moved to NYC I lived off of them. I was a darkroom hack in those days just out of art school, with student loans and no money. From the Korean deli on the corner I could buy a huge boulder of a scone for a buck, and for another 75 cents get a giant cup of coffee. There was always a lump of scone sitting at my bench slowly getting nibbled away, keeping me company in the dark.
Yesterday I had a hankering for a healthier oat version. Something that I could grab on the way to the gym and not feel guilty for it. Something that would nourish me mid afternoon after a few hours of packing.
I started out with a recipe that I found in Breakfast, Lunch, Tea by Rose Bakery– but that was only a guideline. I added in wheat germ, flax seed oil and protein powder. The recipe calls for whole wheat flour and a smattering of rolled oats and I exchanged the butter for vegetable oil. I tossed in some cranberries at the last second.
The result was a hearty scone that in my opinion could have used a bit more milk. Lovely though. These will not win any culinary awards for scone of the year, but considering the power packed ingredients, these are wonderful.

The second batch was a recipe I took from my old cookbook Simply Scones, originally printed in ’88. I made their Oat Currant Scones, using raisins in lieu of currants, oil instead of butter, and milk instead of heavy cream.

The consistency was more right on and they baked up the way a scone should. Honestly, I think there were both pretty close. You can see from the photo below the crumb was pretty much the same. Using oil made them a little denser than they would have been had I used butter, but again, a healthier version was the goal here and with that in mind, these were great.

Whole Wheat Oat Power Scone
adapted from Breakfast Lunch Tea
makes 12 2″ scones
 
1.75 c AP flour
.5c whole wheat flour
.5c rolled oats
.25c wheat germ
1 scoop protein powder
1 heaped T bp
.5t salt
.25c sugar
2T flax seed oil
.75c vegetable oil
6T milk
2c fresh cranberries
 
Oven set to 400˚
 
Mix flours, wheat germ, protein powder, BP, salt and sugar into a bowl and toss to combine. Toss in Cranberries
 
Stir in oils and mix with hands to incorporate into flour. This will be mealy and lumpy.
 
Add the milk and swiftly, carefully pull the dough together. Turn out onto work table dusted with flour, and give a turn or three kneading the scone.
 
Pat into 1.5″ thick mass and cut out 2″ scones and place on paper lined baking sheet.
 
Glaze with a little milk or beaten egg if desired and bake for 20-25 mins.
 
 
Raisin Oat Scones
adapted from Simply Scones
makes 8 wedges
 
2c AP flour
1c rolled oats
.25c sugar
1T bp
.5t salt
.25t cream of tartar
.5c milk
.5c vegetable oil
2 large eggs, beaten
2 large handfuls of raisins
 
Oven set to 400˚
 
In large bowl combine dry ingredients.
 
Add in oil and work in with fingers to get a lumpy mealy texture.
 
Add in milk and eggs, give a turn or two then toss in raisins. Pull dough together, turn out onto floured worktable.
 
Pat into an 8″ diameter circle. But into 8 wedges and place onto baking sheet.
 
Bake 15-20 mins
 
 
 

{Day 9} Fregolotta: A Dessert That Cracks Up

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Crunchy Fergolotta enjoyed with some after dinner port

Fregolotta was a word that had never passed my lips until my lovely Lauren told me about it. It’s a lightly sweet, crunchy, nutty, biscuit cookie that is often served at the end of the meal in the Veneto region of Northern Italy.
Now allow me to digress about Lauren for a moment. Beautiful, fair curly haired Lauren has been my business partner at A Simple Cake for the past year and some and one of the best persons to ever happen into my life. She not only is so tremendously talented as a baker and an artist, but she is also an incredibly beautiful person, both inside and out. She and I share a similar passion for food, which has lead to some tremendous discoveries for me- as in the case here.
Lauren described to me this thin crackery treat and it was all new to me. Fregolotta is not just a treat, but an experience as well. It is meant to be broken at the table and eaten. The hard cookie is balanced on a reserved almond, and then with the back of a coffee spoon, tapped until it breaks into bite size pieces. She told me the story that is was her Mother that makes it in their family.
While traveling through Italy, Betsy Bohl and her husband became enamored with this treat when after each meal it was presented along with the coffee cups. No two restaurants made them the same, which is so typically Italian in my mind. Some more cakey, and some more grainy and powdery. Each baker made it to his or her own taste, following no rules. Betsy returned home and after researching several recipes, changed the balances to get the right texture and taste that suited her.
Thank you to Betsy for sharing her recipe with me, which I believe is an adaption from Lydia Bastianich. Fregolotta is packed with chopped almonds, but it’s the inclusion of corn meal that gives it a unique gritty crunch that is so satisfying.
The recipe called for spring form pans, but I used regular pans and lined the bottom with a paper doily. The cakes slipped out without any resistance. I used 6″ pans and the recipe called for 5″. Due to the way I divided the dough my cakes were a little on the thick side, so next time I would divide them into thinner batches. To transport and package them I would set them in a box, or place a cardboard round underneath to keep it from breaking. Be sure to include a little note on the cracking and almond technique.
Besty Bohl’s Almond Fregolotta
makes 4 5″ cakes
 
1.5c toasted almonds, chopped
.75c sugar
1c flour
.75c corn meal
.25t salt
1.5t vanilla
10T butter, softened
1 egg yolk
2T heavy cream
 
Preheat oven to 350˚. Grease pans and line with parchment or paper doily.
 
Combine almonds, flour and cornmeal and salt in a bowl.
 
In a mixer combine the butter and sugar and beat smooth. Add egg yolk and vanilla and stir.
 
Add butter mixture to the flour mixture and toss together with a fork to blend. It should be crumbly. Add the heavy cream to make a shortbread like dough.
 
Divide the dough between the pans and press lightly into an even layer.
 
Bake for approximately 20 mins and then check for doneness. The cakes should be nicely browned and pull away from the sides of the pan
 
 
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Though wonderful just on their own, these are also fantastic served with ice cream or fruits. I can see grappa along side these or a nice demi tasse of espresso.
 
 
 
 
 
 
 
 
 
 
 
 
 
 

{Day 3} The AFTER treat: Biscotti

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Rosemary Lemon Biscotti served with Homemade Chamomile Cordial

Biscotti is always the “after”. Afternoon, after dinner, after a long morning…. This crunchy treat offers a mild sweetness that is just the right kind of soft kiss an after requires.I try to keep a jar of these around- but they have a great tendency to disappear in short order. Though the baking of biscotti is a two step baking process, the good news is this recipe is so simple that it only takes minutes to pull it all together and create a new batch. Not too long ago, right before a dinner party I decided a gift of wine was just not enough to bring along- so while I showered the first baking was complete, and while make up was applied, the second go round was finished off. I can’t say I recommend this method, but it can be done when you need to.

The secret to this recipe is that these are made with Olive Oil rather than butter, which is always on hand and no need to wait for it to soften like butter does.

I created two versions for today. The first is a Lemon Zest and Rosemary, which is really lovely as a digestive. I serve it up with some gorgeous Chamomile Cordial that I made. {The recipe will be in a future post} These two together offer a soft sweet ending to a long meal. No cloying thump to your sensibilities here.

The second version is Dark Chocolate Cherry. Chunks of 72% chocolate are tossed in with plump dried cherries. This is a slightly sweeter version than above and it perfect for that afternoon pick me up.

When gift giving it’s best to package these up into cellophane bags- which you can get from Glerup {see Resource page} The cellophane not only makes a beautiful presentation but also keeps the biscotti crisp and snappy.

Lemon Zest Rosemary Biscotti
makes 24-30
.5 c mild olive oil
.75c granulated sugar
.25c Light brown sugar
3 large eggs
3.25 c AP flour
1T baking powder
1/4t salt
2T chopped fresh rosemary
zest from one lemon
juice from one lemon
In a large bowl combine sugars, flour, bp, salt, rosemary and zest. Stir to combine
In separate bowl combine eggs, oil and lemon juice- mixing thoroughly
Toss the oil mixture into the flour mixture and stir to combine. I use my hands to get the dough even. It will be a little thick and like a soft cookie dough.
Make two long logs about 3″ wide on a baking sheet
Bake in a 375˚ oven for approximately 20 minutes until golden and there is only a gentle spring when the tops are touched. If it gives too much the biscotti are not done in the middle and give it another few minutes.
When ready remove the biscotti from the oven and allow to cool for 15-20 minutes. I am always impatient about this but it’s really worth the wait, the slices will be neater.
When cool(ish), using a sharp serrated knife cut the biscotti into 1/3″ slices and arrange on cookie sheet.
Return to oven and bake 10 mins until golden and toasty looking. Then flip each cookie and bake again for another 10 mins or so.
Dark Chocolate Dried Cherry Biscotti
I used the exact same recipe as above with these changes:
Replace the rosemary, lemon zest and juice with a .5 c of dark chocolate chopped into chunks and .75c of dried cherries
Enjoy!
and remember- the cordial recipe is coming soon- sign up for the mailing list and be sure not to miss it.