OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES
I found this recipe on the New York Daily News website. One of the reasons I like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and I can guarantee a good workout in the process. Another reason I like this recipe is because it uses dried cranberries (craisins). I love these little babies.
Provided by Mirj2338
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Adjust the oven rack to center position and heat oven to 375 degrees.
- Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
- Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
- Remove from the oven and cool completely.
- Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
- Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
- Blend briefly to combine.
- Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
- Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
- Transfer to a large bowl.
- Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
- Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
- Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
- Pat down into a 6- to 7-inch disk and cut into 8 wedges.
- Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
- Cool on a rack for at least 10 minutes before serving.
OATMEAL AND DRIED-CHERRY BISCUIT SCONES
Try these oatmeal and dried-cherry biscuit scones for a tasty snack. For more delicious recipes featuring Quaker Oats, visit quakeroats.com.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
- Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
- Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.
OATMEAL SCONES
Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.
Provided by Barb G.
Categories Scones
Time 35m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine first 5 ingredients in a food processor or bowl.
- Add butter and process until it resembles coarse meal.
- Add oats, currants and buttermilk and stir mixture until dough just sticks together.
- (DO NOT over mix) Transfer to a floured work surface and knead about 5 times.
- Roll out dough to 1 inch thickness.
- (in circle) cut into pie shaped pieces or cut with cookie cutter.
- Arrange on a slightly greased baking sheet.
- Gently brush scones with egg and bake 20 minutes or until golden.
- Serve with Apple Butter.
- Enjoy.
Nutrition Facts : Calories 294.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 47.4, Sodium 238.4, Carbohydrate 40.6, Fiber 2.2, Sugar 18, Protein 4.4
OATMEAL CRANBERRY SCONES
This is one of my standard weekend breakfast recipes. It is basically the recipe printed in 1997 version of the Joy of Cooking.
Provided by SusannaGail
Categories Scones
Time 22m
Yield 8 scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F (230°C).
- Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
- Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
- Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
- Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.
Nutrition Facts : Calories 609.3, Fat 32.9, SaturatedFat 19.4, Cholesterol 132, Sodium 596.5, Carbohydrate 68.6, Fiber 4.3, Sugar 13.6, Protein 11.5
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