Shortly after I moved to Chicago, my boyfriend Jason introduced me to Tipsycake, a cozy little bakery, tucked away in the modest neighborhood of Humboldt Park. To my delight, Jason had a talent for scoping out little hidden treasures. Tipsycake reminds me of the blissful early days of our budding relationship, when we frequented Tipsycake on Saturday mornings for their heavenly scones. Flaky, moist, lightly sweet. I addicted to them right away. One morning the shop’s owner, a lovely Australian woman, subtly revealed her secret to a good scone…..lots of butter, just a little sugar. And I’ve since made multiple attempts to create my own flaky, moist, and lightly sweet scone. None have paralleled the perfection of Tipsycake’s scone (I wouldn’t dream of it!), but this recipe turned out nicely. These scones are wholesome, fresh, and free of undesirable preservatives and unhealthy oils that you may encounter in a non-homemade scone. And I love real butter. There, I said it.
CHERRY APPLE OATMEAL SCONES….
Ingredients:
1/2 cup milk (plus a little extra to brush the tops of the scones before baking), 1 egg, 1 1/2 cups flour, 3 tablespoons sugar, 2 teaspoons of baking powder, 3/4 teaspoon salt, 1 stick butter (chilled and cut into cubes), 1 1/2 cups of rolled oats, 1 apple (cubed), a handful of dried cherries (chopped).
To prepare:
Preheat oven to 450 degrees.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, mix in the butter until well incorporated and the mixture looks crumbly. Add the oats, apple, and cherries. Whisk together the egg and 1/2 cup milk in a small bowl. Pour the liquid mixture in to the flour mixture and stir briefly until it forms a dough. Turn the dough onto a floured surface (I just spread a little flour on a clean counter top) and use your hands to form a 7″ round (doesn’t have to be precise!). Then slice the round into 8 triangles, just like you would to cut a pizza. Place them on a baking stone or parchment-lined baking sheet. Brush the tops with a little milk. Bake for about 18-20 minutes, or until golden brown. Transfer to a cooling rack but eat them while they’re still warm!
I just made this! Great recipe! Bryce already ate half of it. I used craisins instead of cheeries.