I’ll be the first to admit that the name of these scones might sound a bit dreary, conjuring visions of something you might eat in a nursing home or on a hippie commune. With plenty of sugar and eggs and two types of sugar, don’t worry, they are anything but.
This recipe comes from my new favorite baking book, The Violet Bakery Cookbook, based on recipes from the beloved London bakery opened by American-born food writer Claire Ptak. Claire bakes the types of things I want to eat: Everything feels cozy and familiar, with just enough of a twist to make you raise an eyebrow. It’s this book that finally convinced me to buy things like coconut sugar (for some buttery buckwheat cookies) and spelt flour, for these scones. She uses the ingredients not so much (or at least not only) for their wholesomeness but for the intriguing flavors they provide.
The spelt flour, for instance, lends a brown sugary graininess and downright satisfying flavor to the scones. Because it’s a sweeter and less coarse than traditional whole wheat flour, you often don’t need to combine spelt flour (except for maybe when you’re baking free-form yeasted breads) with all-purpose to create something palatable. It has less gluten than typical flour, so it’s great to use when you want a tender bite.
What really makes these scones so special are the prunes, which are turned from something you give your constipated child into something kind of exotic, thanks to a soak in Earl Grey tea. Scattered all over the scones before they bake, they create this kind of chewy, caramelly topping.
The recipe, which is copied almost verbatim from the book, makes a whopping 12 scones, which, at first, seems excessive. But you’ll find that this is actually a gift: Bake half (or even fewer) and freeze the rest for when you want a special breakfast but can’t bring yourself to dirty the kitchen.
- ¼ cup Earl Grey tea
- 300 grams (10½ ounces) pitted prunes
- 200 grams (about 2 cups) rolled oats
- 375 grams (about 3 cups plus 2 tablespoons) whole grain spelt flour
- 80 grams (about ½ cup) light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 300 grams (about 2 sticks plus 5 tablespoons) cold unsalted butter, cut into ½-inch cubes
- 2 egg yolks
- 2 eggs
- ¼ cup maple syrup
- 250g (1 cup) yogurt
- 1 egg beaten with 2 tablespoons milk, for egg wash
- Line a 20-by-30-inch centimeter (8-by-12-inch) baking dish with parchment paper so it overlaps the sides. (You can also use a 9-by-13-inch dish and just form the scone dough so it's slightly smaller than the dish)
- In a small mixing bowl, cover the prunes with the tea.
- In a large bowl, combine the oats, spelt flour, brown sugar, baking powder, baking soda, and salt, and whisk together. Use a pastry cutter or the back of a fork to cut the cubes of butter into the dry ingredients. You could also do this in a stand mixer. Mix together until it resembles a coarse meal.
- In another bowl, whisk together the yolks, eggs, maple syrup, and yogurt. Pour this into the dry ingredients and mix until just combined. Spoon the mixture into the prepared baking pan and spread it out. Tear the soaked prunes into bite-size pieces and dot on top. Push the prunes down into the mixture, then pour the remaining soaking liquid on top. Spread the liquid with a rubber spatula or brush. Cover with plastic wrap and chill for about 3 hours or overnight.
- When ready to cook, preheat the oven to 200°C/390°F. Line a baking sheet (or 2, if necessary) with parchment paper.
- Pop out the dough, if desired, and cut into 12 triangles: Do this by cutting the block in half lengthwise. Cut each half into three squares and each square into two triangles. (If you don't want to bake all the scones at this stage, just wrap them individually in plastic wrap and put whatever you don't want to bake in the freezer for future use. Bake them right out of the freezer.) Place the scones about 5 centimeters (2 inches) apart. Brush the tops with the egg wash, sprinkle with the remaining oats, and bake for 25 to 35 minutes, until golden. These are best eaten the day you bake them.