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.
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