calling all new yorkers! have you ever been to alice’s tea cup? if not, you should go the next time you are craving a good cup of tea. alice’s is a lovely little shop that serves every kind of fancy tea you can imagine. they also have really yummy-looking pastries, if you are so inclined. it’s a super fun place, especially if you are a tea connoisseur (or want to become one). so you can imagine my excitement when i was recently browsing the cookbook section of barnes and noble and i saw that alice’s recently came out with a cookbook! the book is as lovely as the shop, full of delicious recipes, ideas for tea pairings, and instructions for throwing your own tea party.
my favorite part of the book is easily the scone section. it has nineteen scone recipes. nineteen! i hardly knew where to start. i decided to go with these oatmeal scones, since it never would have occurred to me to put oats in a scone, so i was intrigued, plus i already had all the ingredients in my pantry. they were excellent. the scones came out super light and flakey, but with a bit of nutty-tasting crunch from the oatmeal, and a nice tender texture that you could really sink your teeth into. they are also subtly sweet, with just a hint of cinnamon in the background. they make a really lovely way to start the day.
a flakey, tender scone with a bit of nutty flavor from oatmeal.
- 3 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon baking soda
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup earth balance
- 1 cup rolled oats
- 1½ cups buttermilk
- 2 teaspoons vanilla extract
- preheat the oven to 425°f and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. work the earth balance into the dry ingredients until it is in chunks the size of small peas. stir in the oats.
- add the buttermilk and vanilla extract, and mix everything until it is just barely combined.
- turn the dough onto a floured surface and separate it into two equal parts. pat each part into a circle about 1½ inches thick, and cut each circle into 6 wedges.
- transfer the scones to the prepared baking sheet and bake them until they are lightly browned, about 12 minutes. serve them warm or transfer them to a wire rack to cool completely.