Author Notes: There’s nothing quite like biting into a fresh-baked scone, especially one that’s chock full of good-for-you stuff, like oats, berries, bourbon and cream. Serve with good raspberry jam and a few dollops of whipped cream, boozy or not, and you’ve almost got a Scottish Cranachan in scone form. I’ve included directions for substituting the maple syrup with honey, if you’re so inclined to keep the Cranachan theme going. Of course, if you really want it to be in the style of Cranachan, you’re gonna need some scotch whisky. I just happen to really enjoy bourbon. This recipe was adapted from my Royal Wedding Scones recipe here in the archives. —mrslarkin
cups (9 ounces) all-purpose unbleached flour (I use King Arthur all-purpose unbleached)
cup (2.25 ounces) old-fashioned rolled oats (reserving 3 tablespoons to mix in at step 4) plus extra for the tops of the scones
tablespoon baking powder (I use Red Star brand)
teaspoon kosher salt
tablespoons cold unsalted butter
cup frozen mixed berries (I use blueberries, raspberries, blackberries)
cup cold heavy cream, plus extra for brushing on the scones
cup maple syrup, plus extra for brushing on the scones and for the icing (or substitute runny honey)
cold large egg
maple sugar, or granulated sugar, for sprinkling on the scones
- Preheat oven to 425 degrees F.
- FOR THE MAPLE BOURBON DRIZZLE (optional): mix 1 cup confectioner’s sugar with 3 tablespoons maple syrup and 1 tablespoon bourbon. Stir until smooth. I always do this by sight, so if too loose, add more sugar. If too thick, add a touch of water. It should look thick like corn syrup. Alternatively, for a honey-bourbon icing, stir together 2 tablespoons runny honey, 1 tablespoon bourbon and 1 tablespoon water, then mix into the confectioner’s sugar until smooth. This makes plenty and extra icing can be stored in the fridge. Bring to room temperature to soften, or nuke it for a few seconds until it’s pourable. Set aside.
- In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine.
- Add the butter, and pulse a few times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you’ve got some really large butter lumps, just squish them with the back of a fork.
- Stir 3 tablespoons of the reserved oats into the flour mixture. Gently toss the frozen berries into the flour mixture.
- In a large measuring cup, place the heavy cream, maple syrup, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together. And if the dough seems a little too wet, sprinkle a tablespoon of flour over the dough and gently mix it in.
- Transfer the dough ball to a floured board. Gently pat into a 6” or 7″ circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
- OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
- Place scones, frozen or freshly made, on a parchment-lined sheet pan, about 1 inch apart. Brush with some cream mixed with maple syrup to taste. Top scones with extra oatmeal and then sprinkle with sugar.
- Bake for about 20 – 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean.
- Let cool, and, if desired, drizzle the maple bourbon icing on top.
- COOK’S NOTE: I had a weird thing happen once when I ran out of Red Star baking powder and used Rumford’s instead. The frozen Rumford scones did not rise when baking. So fyi, if you use Rumford’s, bake the scones straightaway, and don’t freeze them.