Cranberry Oat Scones Recipe:
1 3/4 cups (245
grams) all purpose
flour
1/2 cup (100 grams) granulated white
sugar
1/4 teaspoon
salt
3/4
teaspoon
baking soda
1 teaspoon
baking
powder
1/2 cup (113 grams) (1
stick) unsalted
butter, cold and cut
into small pieces
3/4
cup (60 grams) old-fashioned rolled oats
1/2 cup (60
grams) dried cranberries or cherries
(raisins or currants)
Zest of one lemon or orange
(outer skin of lemon or orange)
2/3
cup (160 ml) buttermilk
Egg Wash:
1 large
egg
1 tablespoon milk or
cream
Cranberry Oat Scones: Preheat the oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and set aside.
In a
large mixing bowl
place the flour, sugar, salt, baking soda, baking powder and whisk to
combine. Add the butter and using two knives or a pastry blender cut in
the butter until
it resembles coarse crumbs. Add the rolled oats, dried cranberries and
zest.
Mix until combined. Stir in the buttermilk (adding
more buttermilk if necessary) and mix just until the dough comes together.
Transfer to a lightly floured surface and
knead
the
dough four or five times and then pat, or roll, the dough into a circle
that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut
this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg
mixed with 1
tablespoon milk or cream and brush the tops of the scones with this mixture.
Bake
for about 15 - 18 minutes or until lightly browned and a toothpick inserted in
the middle comes out clean. Remove from oven and transfer to a wire rack to cool.
Makes 8
scones.
Source: Joy Of Baking
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