The last of the plums - A short story in scones
By esther on Sunday, November 18 2007, 21:28 - Breakfast of champions - Permalink
If long hours at work, the inkling of winter weather and the many days of grèves (strikes) aren't reason enough to keep you holed up at home on the weekend, then I don't know what is. Hibernating is exactly what I have been doing, spending weekend after weekend, snuggled up on the couch reading cookbooks and browsing blogs. Lately, it’s been all about the kinetic energy. And although I didn't manage to get myself out to the market to scour the shelves for cool new ingredients, I did manage to move my slippered feet into the kitchen and whip up something simple and hearty.
Basically, I was in the mood for a treat to go with tea and I had a fresh bag of oatmeal and a bowl of plums sitting on the counter. Not really divine intervention, but inspiration nonetheless. A lot of times, scones are filled with dried fruit: raisins, cherries, currents, apricots. Why not use fresh fruit instead? I attempted a bready version of a granola bar. The experiment just so happed to work out and a half hour later, we were back on the couch enjoying warm scones and hot tea.
Oatmeal Plum Scones
2 cups flour
1 1/2 cups rolled oats
1 Tbsp. baking powder
1 tsp. sugar
5 1/2 Tbsp. butter
1/2 heavy cream
1 large egg
3 fresh purple plums
1/4 cup almonds
3 Tbsp. turbinado sugar
Spread the rolled oats out onto a cookie sheet and toast in the oven. In a large bowl, combine all the dry ingredients. Cut in butter and then blend in heavy cream and egg.
Pit and dice the plums. Chop the almonds and add both to the batter.
Lightly flour the work surface and turn out the scone batter. Add in flour if it is too sticky. Form into a rectangle. Sprinkle with the turbinado sugar and roll up to form a long log. With the string, cut the dough into rounds.
Bake at 425°F for 15 minutes.
Make about 1 dozen scones
Comments
I would interpret that as divine intervention ;)
Lovely looking scones...if only plums were in season....*sigh*
My plum tree has small green ones already; so I will be making these when they become red and ripe.........
Oatmeal and plum sounds like a really great combination to me - especially in scone form! Nice work!
Looks wonderful. I can see this recipe and variations in the near future...like this coming weekend!
My weekends on the other hand have been full of work :( Enjoy for the both of us.
Please stay in New York so we can make plum scones together!
i'm working on niko, i promise. we just hit the patisserie on spring and that definitely softened him up.
Hello Esther,
My name is Shannon and I'm the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
Half an hour! Just that! wow, it was really worth it. I love the idea of using fresh fruit in scones. Must make then a lot less dry.
Je ne me rappelle pas t'avoir dit à quel point je trouve tes photos exquises. Tu as un don, autant pour la photo que pour l'explication. Une belle plume, comme on dit. J'aime beaucoup te lire. J'aime ta simplicité. Continue!