Oat Scones

These scones are undoubtedly a small glimmer of pleasure and hope amid a world of chaos. Maybe I'm getting a little stir-crazy, maybe I'm not quite thinking straight and am being a little naive about deriving such pleasure from something that goes into my mouth, but I've always maintained that small pleasures are the key to life. That it is essential to find joy in small and simple moments and when strung together in a succession, they add up to more than the sum of their parts, they are what make up a life.

Which brings to mind a favourite quote of mine "The best portion of your life will be the small, nameless moments you spend smiling with someone who matters to you". It grounds me when I let a world of troubles and things that ultimately don't matter cloud my mind. Whether you're currently social distancing with someone who matters to you, or whether that someone is yourself, I hope you're finding a few nameless moments each day.

Whoa, who knew a scone recipe would rouse such deep sentiment!? Yeah, well, it did. Because these scones are freaking wonderful. You should probably take a moment today to make them and then take another moment to enjoy them. Anyway, about the recipe, these scones are surprisingly moist and tender, with a beautifully nutty undertone. Though they're best enjoyed right out of the oven alongside a jar of jam, I reheated one for breakfast this morning (10 seconds in the microwave) and it was delightful. As an aside, I froze half the batch of uncooked scones as an experiment and also as a form of portion control. When I get around to baking them up, I'll update this blog post to reflect that success or failure.

Oat Scones

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/2 cup COLD butter, quickly cubed

heaping 1/3 cup yogurt

1 cup quick oats

Preheat your oven to 375° F.

In a mixing bowl combine the flour, baking soda, baking powder, salt and sugar. Stir dry ingredients until well combined. Using a pastry cutter, cut the butter into the dry ingredients. Once the butter is cut in and is the size of small pebbles add the yogurt., give a few good stirs, until the yogurt is mostly incorporated, then add the quick oats. After a few more good stirs, mix with your hands, very quickly (because they'll warm the butter), squeezing a little until you can form a loose ball.

Dump the mixture onto parchment paper, use your hands (quickly!) to shape the dough into a flat disk that is an inch thick. Cut the dough into 8 equal triangles and spread out onto the parchment paper. Carefully slide the paper onto a baking sheet.

Using a pastry brush or your fingers, spread a small amount of yogurt or milk or cream onto the top of each scone.

Bake on center rack of preheated oven for 15 minutes or until edges are golden brown.

Serve with jam. Enjoy!