Oatmeal Butterscotch Scones with Fresh Milled Flour
The combination of butterscotch, cinnamon and toffee bits combine perfectly, along with the texture from the oats for a truly delicious bite.
Ingredients
- 1 cup buttermilk 240 grams
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 187 grams hard white wheat berries 1 1/2 cups
- 78 grams soft white wheat berries 1/2 cup
- 1 1/4 cups quick cooking oats
- 1/2 cup brown sugar 110 grams
- 1 teaspoon cinnamon
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cold, cut into 8 pieces
- 1/2 cup butterscotch chips 88 grams
- 1/2 cup Heath toffee bits or more butterscotch chips 80 grams
Instructions
- Line a large baking sheet with parchment paper, set aside.
- In a small bowl combine buttermilk, egg, vanilla extract and almond extract, whisk together, refrigerate until ready to use.
- Mill the wheat berries.
- In the bowl of a food processor, add flour, quick cooking oats, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse several times to combine. Add butter cut into 7-8 pieces. Pulse a few times until there are no butter pieces larger than pea size.
- Transfer mixture to a large bowl. Add the cold wet ingredients, butterscotch chips and Heath toffee bits, mix just until dough comes together. Turn the dough out onto a lightly floured surface. Form into 2 4-5 inch discs, 1 inch thick, cut each disc into 6 little scones. Transfer the scones to prepared baking sheet. Freeze scones while the oven is preheating. Preheat the oven to 400 degrees. Bake for 20 - 22 minutes. Enjoy!