(You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.)īake for 15-18 minutes, or until light golden brown on both the top and bottom of scones. Place each scone, as cut, onto lined baking pan leaving 2-3" between each scone. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Pat the mixture into a layer, 3/4 to 1" thick. If the dough is very sticky, flour the top of the dough also. The Levain instructions follow, and are different from what I did: Turn the dough out onto a very well floured surface. I did weigh the dough balls to try to get them uniform, and if I remember, they were roughly 4 oz. I took about 1/4 cup of dough and with wet hands, roughly shaped it into a ball, flattened it slightly and put it on the baking pan. If the dough appears at all dry add additional H&H by tablespoonful until just combined. Quickly pour in all of this liquid while mixing on low speed. Add enough H&H to the reserved orange liquid to equal 1-1/4 cups. The key word is combine, do not cream, do not overmix. Combine all ingredients except reserved orange liquid and H&H in a large bowl. Line baking sheets with parchment paper.ĭrain craisins, reserving liquid in a 2-cup measuring container. Add craisins cover and let sit about 1/2 hour.
sweet butter, cold and diced small (It's easier if you grate the butter)ġ-1/4 cups half and half (I used Land O'Lakes fat-free H&H)ĭIRECTIONS: In microwaveable 2 cup bowl, heat orange juice on high till very hot, about 45 seconds. Levain Bakery Oatmeal Raisin Scones, Adaptedģ cups King Arthur white whole wheat flourģ/4 cup white sugar (I used 1 Tbsp. Still looking for that perfect scone recipe, but in the meantime, these are worth making. They're still not like our neighborhood bakery scones, but they are the closest I've come. Honestly, you feel full after eating one. These aren't half bad, especially when you consider they're really a breakfast with the whole wheat flour and the oatmeal. I also used white whole wheat flour instead of all-purpose. I intended to halve the recipe, but goofed and added the sugar for a whole batch, so then I had to go with the the full recipe. Since I love cranberry-orange, I decided to switch the raisins to cranberries and add some orange zest. These girls really don't seem to like flavoring, because their recipe has no flavoring at all in it: no vanilla, no citrus zest, nothing.
Levain Bakery has not kept their scone recipe a secret, so no need to find a copycat recipe. But with my recent success making the Levain Bakery fabulous scone-like chocolate chip cookies, I started thinking again about trying my hand at scones. My few feeble attempts at scone making have failed to come anywhere near the texture of our neighborhood bakery scones. I've tried scones at other places, and there's just no comparison. We have a bakery very close by that sells outstanding cranberry-orange scones.