Easy Recipes

Little did I know that when I finally had enough agency and income to act on this plan, my desperate need for sugar would be gone. Its a sad fact of adulthood. Dont misunderstand me, I still like a good sweet now and then (as the ample presence of cookies and cakes and tarts on these pages can attest). But setting aside the obvious hydrogenated shortcomings of a container of Betty Crocker, the sad truth is that I only crave sweets for dessert, not for the bulk of my meal.

This is especially true at breakfast. I am all eggs and potatoes, beans and cheese, looking on in confusion as other diners order almond french toast and pumpkin waffles. I cant imagine feeling satisfied with that dessert-for-brunch approach, but I do covet a taste -- just enough to give my meal a sweet little coda. This is where a small scone like this is absolutely perfect.

If youve ever wondered what the whole scone hoopla is about, these will answer your question. Theyre delicately flaky, like a biscuit, and just sweet enough to satisfy. Oats and cornmeal add a nubby edge of whole grains (and a slight earthy sweetness of their own), and buttermilk adds just a bit of tang. Im especially fond of making these with punchy dried sour cherries, but really any sort of dried fruit would work nicely. And although my seven-year-old self wouldnt believe me, I swear its way better than a jar of frosting.

3/4 cup rolled oats

1 1/4 cup flour (can swap out some ww pastry flour if desired)

1/2 cup cornmeal

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1/4 cup sugar, plus additional for sprinkling

1 stick cold butter, cut into tablespoons

1/2 cup dried sour cherries, or other dried fruit

~1/2 - 3/4 cup buttermilk

1 egg, beaten with 1 Tbsp milk or water (aka the egg wash)

Preheat the oven to 400 degrees, and grease or line a cookie sheet.

Place the oats in the bowl of a food processor, and pulse until theyre blitzed to a mostly floury powder, with a few bits here and there. Add the flour, cornmeal, salt, baking powder, baking soda, and sugar, and pulse until evenly mixed. Add the cold butter, and pulse a few times until the largest pieces of butter are about oatmeal-sized -- do not overmix. Turn the mixture into a bowl. Add the dried fruit, and stir until combined. Add the buttermilk until the dough comes together -- it will be moister than pie crust, but try not to add so much buttermilk so that it becomes gloppy. Form the dough into a cohesive mass, and turn out onto a lightly floured countertop.

Roll the dough out to a thickness of 1", and cut into circles with a 2.5" cutter. Place shaped scones on the tray, and lightly mush together and re-roll the scraps until youve formed all the dough. Brush the tops of the scones with the egg wash, and sprinkle with a light dusting of sugar (youll just need a few spoonfuls for the whole tray). Bake ~15-20 minutes, until they are starting to get lightly browned. Let cool on a rack and enjoy.