Happy Tuesday everyone! This past weekend was indeed a lazy one chock-full of cat naps, movies, board games and lots of grazing in the kitchen :) I did, however manage to do a few productive tasks around the house....I picked up a couple of dust bunnies, folded a few pairs of socks, and made a batch of scones....that's about it.  So although I find myself completely overwelmed with all the things I did not take care of this weekend, I at least have a yummy snack to munch on as I labor over my ever growing to-do list. 

These scones were so simple and I substituted organic, whole wheat flour rather than white bread flower. They turned out just how I hoped: firm and crumbly on the outside and moist and flaky on the inside. Don't let the orange zest scare you. The taste is so subtle yet it adds so much flavor!

 These are best straight out of the oven with a big glass of whole milk! 

Whole Wheat Citrus Oat Scones 

• 1 1/2 cups organic whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup rolled oats
• 2 TBSP freshly grated orange zest
• 1/3 cup granulated sugar
• 1 TBSP brown sugar
• 1 TBSP granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp numeg
• 1 stick of unsalted butter at room temperature
• 1 egg
• 1/3 cup buttermilk (I used heavy cream) plus extra to brush the top of scones

Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Sift flour, baking powder, baking soda, and salt into a bowl. Add 1/2 cup oats and the orange zest. Toss ingredients until thoroughly mixed. Set aside.

Combine 1/3 cup granulated sugar and butter in the bowl of a standing mixer. Using the paddle attachment, mix on medium speed for about 7 minutes to cream butter. The mixture will become smooth and pale in color and will increase slightly in volume. Scrape down the sides of the bowl with a rubber spatula. Add egg and continue mixing until egg is incorporated into butter.

Add dry ingredients and buttermilk (or heavy cream) to the bowl of creamed butter, alternating between the wet and dry. Mix until combined.

Using a spatula, scrape the dough from the bowl onto a floured work surface. Coat your hands with flour and pat the dough into a 4X8 rectangle about 1 inch thick. Using a floured bench scraper or knife, divide dough into 6 equal triangles. Place scones on the prepared baking sheet and brush with a little buttermilk or cream. 

Mix the remaining oats, sugars, cinnamon, and nutmeg together and sprinkle on the tops of the scones. Bake on center rack of oven for 20 to 25 minues or until scones are golden brown. Let scones cool on baking sheet for 10 minutes. 

Makes 6 scones.