Kim’s Breakfast Scones

Here's a tasty treat from our Cover Star, Kim Ode!

Kim Ode baking. Photo by Tracy Walsh
Photo by Tracy Walsh

1 1/4 cup all-purpose flour

1 t baking powder

1/2 t baking soda

1/4 t salt

1/4 cup dark brown sugar, packed

4 T cold unsalted butter, cut in small pieces

4 T vegetable shortening such as Crisco

1 cup old-fashioned oatmeal

2/3 cup dried fruit, such as cherries, prunes or apricots, cut into small pieces

1/3 cup (plus 1 tablespoon) buttermilk

Decorative sugar, optional

  • Preheat the oven to 375 degrees.
  • Whisk together the flour, baking powder, baking soda, salt and brown sugar.
  • Work in the butter and shortening (with your fingers or a pastry cutter) until it’s well distributed and few lumps remain.
  • Stir in the oatmeal and fruit, then add the buttermilk, stirring until just moistened.
  • Turn mixture out onto a lightly floured surface and knead several times, until the dough holds together.
  • Shape into a 9-inch circle, and cut into eight wedges.
  • Transfer the wedges to a baking sheet covered with parchment paper, leaving at least an inch between them.
  • Brush with buttermilk and sprinkle with decorative sugar, if desired.
  • Bake for 13 to 15 minutes or until light golden brown.
  • Cool briefly on a wire rack and serve warm.

Source: Kim Ode’s Baking With the St. Paul Bread Club: Recipes, Tips and Stories, adapted from The Book of Bread by Judith and Evan Jones