Oat and Fruit Scones
2 ¼ cups whole-wheat flour
1 cup all-purpose flour
¾ cup granulated sugar
¾ teaspoon salt
1 teaspoon baking soda
2 ½ teaspoons baking powder
2 ½ cups rolled oats
1 cup dried fruit of choice, chopped
10 ounces chilled butter, chopped
2/3 cup buttermilk
Combine all dry ingredients with the cherries in mixer bowl. Add butter and mix on medium-low speed of mixer until mixture resembles coarse meal. Add buttermilk and mix until combined. Turn out onto clean surface and quickly pat into 16 x 3 ½ inch rectangle 1 ½ inches high. Score into ten triangles. Cover with plastic wrap and chill in freezer for at least 2 hours. Remove dough from freezer and cut into triangles with sharp knife. Place 2 inches apart on 11 x 17 inch baking sheet lined with parchment paper. Brush with heavy cream, sprinkle with sanding sugar. Bake about 30 minutes until lightly golden brown.
*Note: Self-rising flour may be substituted for the all-purpose flour, salt and baking powder.
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