Wednesday, February 6, 2013

Wholesome Wednesday: It's a donut, its a scone, no its an Oatmeal Sconut!

After looking at countless cookbooks, I look at 40-50 new cookbooks a month, I have found some of the best ones to be bridal cookbooks.  If you think about it a bridal cookbook really has just about everything a newly married couple might need recipe-wise.  They typically cover everything including how to entertain.  I've always found the recipes to turn out perfectly.  

I absolutely love fresh from the oven scones.  So I was really intrigued to find this recipe for a sconut, which is a cross between a donut and a scone.  I'd never heard of a sconut before but they sounded great.  We've already made donut muffins, which rocked BTW and these sounded perfect for a frigid morning.

This recipe comes from the Good Housekeeping 2013 Bridal Edition Cookbook.  They only thing I've changed is to use organic shortening for half the butter.  I found mine at Dominick's marked down, but dated out a year, and I've been dying to use it.  This might have made my sconuts flakier than usual.  Just an FYI.

We possibly might be making more sconuts in the future with other yummy things in them.  They were just that darn good.  :)

Oatmeal Sconuts

2 cups oatmeal
2 cups flour
1/2 cup packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
1/2 stick unsalted organic butter, cold
1/2 stick organic shortening, cold
3/4 cup buttermilk
1 large egg
cinnamon sugar

Preheat oven to 425 degrees.  In a food processor combine oatmeal, flour, sugar, baking powder, baking soda, salt and nutmeg.  Pulse to blend.  Add butter and shortening (cubed); pulse until a coarse crumb forms.

In a measuring cup, beat egg; add buttermilk and beat again.  With the food processor running, add egg mixture to dry ingredients and pulse until dough comes together.  It will form a large ball.

Scoop dough with an ice cream scoop onto a lined baking sheet.  Flatten each mound into a round and sprinkle with cinnamon sugar.  Bake 10-14 minutes, until golden on the bottoms.  Makes 18 scones.

These are best when eaten warm from the oven.  You can always give them ten seconds in the microwave, but it's not quite the same.  Freshly baked and they didn't need anything like butter.  Some people may not like the dry quality of the scone in their donut, but we certainly do.  One of those foods that magically disappears.


  1. Can I put some holy basil(tulsi) leaves on top of it before baking it? I mean I want to add some organic leaves like mint or even green tea leaves will do.

    1. I don't see why not. They'd probably be better actually in the scone than just on top because they might burn during baking.