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Oatmeal Scones

1 1/2

cups

, (4 1/2 ounces) old-fashioned rolled oats or quick oats

1/4

cup

whole milk

1/4

cup

heavy cream

1

large

egg

1 1/2

cups

, (7 1/2 ounces) unbleached all-purpose flour

1/3

cup

, (2 1/4 ounces) sugar, plus 1 tablespoon for sprinkling

2

teaspoons

baking powder

1/2

teaspoon

salt

10

tablespoons

cold unsalted butter, cut into 1/2-inch cubes

1

Adjust an oven rack to the middle position and heat the oven to 375

2

degrees. Spread the oats evenly on a baking sheet and toast in the oven

3

until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack.

4

Increase the oven temperature to 450 degrees. Line a second baking sheet

5

with parchment paper. When the oats have cooled, measure out 2

6

tablespoons (for dusting the work surface and the dough) and set aside.

7

Whisk the milk, cream, and egg in a large measuring cup until

8

incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.

9

Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food

10

processor until combined, about four 1-second pulses. Scatter the cold

11

butter evenly over the dry ingredients and pulse until the mixture

12

resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer

13

the mixture to a medium bowl; stir in the cooled oats. Using a rubber

14

spatula, fold in the liquid ingredients until large clumps form. Mix the

15

dough by hand in the bowl until the dough forms a cohesive mass.

16

Dust the work surface with half of the reserved oats, turn the dough

17

out onto the work surface, and dust the top with the remaining oats.

18

Gently pat into a 7-inch circle about 1 inch thick. Using a bench

19

scraper or chef's knife, cut the dough into 8 wedges and set on the

20

parchment-lined baking sheet, spacing them about 2 inches apart. Brush

21

the surfaces with the reserved egg mixture and sprinkle with 1

22

tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the

23

scones on the baking sheet on a wire rack for 5 minutes, then remove the

24

scones to a rack and cool to room temperature, about 30 minutes. Serve.

Servings: 8

Yield: 8 Servings

Nutrition Facts

Serving size: 1/8 of a recipe (1.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

125.17

Calories From Fat (27%)

33.67

% Daily Value

Total Fat 3.82g

6%

Saturated Fat 2.09g

10%

Cholesterol 34.2mg

11%

Sodium 282.69mg

12%

Potassium 49.61mg

1%

Total Carbohydrates 18.82g

6%

Fiber 0.64g

3%

Sugar 0.68g

 

Protein 3.6g

7%

Tips

This recipe was developed using Gold Medal unbleached all-purpose flour;best results will be achieved if you use the same or a similar flour,such as Pillsbury unbleached. King Arthur flour has more protein; if youuse it, add an extra 1 to 2 tablespoons milk. Half-and-half is asuitable substitute for the milk/cream combination