Here's the Million Dollar Question:
These scones are:
a) really good
b) really good for you
c) low in processed sugar
d) all of the above (with answer "a" x2)
The answer is "d". Oh, hello, breakfast. :)
Whole Wheat Oat and Nectarine Scones
1 1/2 cups whole wheat flour
2 cups rolled oats (do not use instant oats)
1/2 tsp salt
4 tsp baking powder
2/3 cup dark brown sugar
1/2 cup unsalted butter, cold and cubed
1 large egg
1/3 cup half and half (I have used almond milk before, too)
1 1/2 tsp real vanilla extract
2 tbsp honey
1 1/2 cups ripe nectarines, pitted and diced
Preheat the oven to 450 degrees F.
1. In a large bowl, sift and mix together the flour, oats, salt, baking powder, and sugar. Using a pastry knife, cut in the cold and cubed butter into the flour until the mixture is coarse and crumbly (crumbles should be about the size of peas).
2. In a small bowl, gently beat together the egg, half and half, vanilla, and honey. Make a well in the center of the dry ingredients and pour in the egg mixture. Use a rubber spatula to mix everything together just until it is all combined and there are no longer any "dry patches". Gently fold in the nectarines until they are well distributed. At this point, the mixture should be slightly wet.
3. Roll out the mixture onto a lightly floured surface and gently pat it together into a circle and press down until a height of about 3/4 inch is reached. Use a knife to cut the circle into sections to create wedges. If you have a scone cutter or would like to scoop the batter into less triangular shapes-- that will work, too.
4. Place the wedges about 3 inches apart on a lightly greased or lined baking sheet. Sprinkle the tops with Turbinado sugar and bake for 15 minutes, just until lightly golden brown. Remove from the oven, allow to rest for a few minutes, then transfer to a cooling rack.
These are best enjoyed the day of baking. You can store them in an airtight container, but the nectarines will emit moisture and the scones may lose their slightly crunchy exterior.