This scone recipe comes from The Cheeseboard in Berkeley, where I grew up. This food establishment is unlike any other place in the world. It’s an amazing cheese shop (with hundreds of types of delicious cheese!), a vegetarian pizzeria serving the best pizza I’ve ever tasted, and a bakery with incredible baguettes and scones. Growing up, it was always a great day when our morning started with a blueberry muffin, currant scone, or chocolate roll from The Cheeseboard! This particular type of scone, which features hearty oats, is my mom’s favorite. After finally picking up the bakery’s cookbook recently, I knew I needed to try making this recipe. My mom would be the perfect taste-tester, and Mother’s Day seemed like the perfect occasion!
The ingredients featured in this recipe are quite standard, save for the addition of oats and brown sugar to the dry ingredients and the combination of heavy cream and buttermilk as our liquid component. What is really unique is the process: first, we let the dough rest so the oats can soak up some of the liquid. Next, we roll it out, then fold and roll again a few times. This produces a particularly light and flaky texture. After proudly presenting the results to my mom, we enjoyed them for Sunday brunch, and I think agreed that they were just as yummy as the original! These scones are perfectly rich, as you would expect a good scone to be, but also hearty from whole wheat flour and the oats and incredibly moist from the extra liquid. Now, we can enjoy this childhood favorite anytime!
Adapted from The Cheeseboard Collective Works
Makes 12 scones
- 1 cup flour
- 1/2 cup whole wheat flour
- 2 cups rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 12 tablespoons cold butter
- 3/4 cup dried currants
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 1 egg, beaten
- Preheat oven to 375°. Grease a baking sheet.
- In a large bowl, whisk together flours, oats, brown sugar, baking soda, baking powder, and salt.
- Cut butter into chunks and add to flour mixture. Rub into flour with hands until butter is the size of small peas. Stir in currants.
- Add cream and buttermilk and mix just until ingredients come together into a wet dough.
- Let dough sit for ten minutes so the oats can soak up some of the liquid.
- Pour dough onto a floured board. Pat into a two-inch thick rectangle and dust top with flour. Using a rolling pin, roll out until one inch thick. Fold in half, then roll until one inch thick again. Repeat this process twice more.
- Cut dough into twelve squares and transfer to prepared pan. Brush tops and sides with beaten egg and bake until dark brown, about 30 minutes.