Wednesday, September 30, 2015

Craisin-Oatmeal Scones

2 c flour
2 c rolled oats
1 T baking powder
1/4 c sugar
1/2 t salt
1/2 c craisins dried cranberries
1/2 c milk
1/2 c vegetable oil
2 T heavy cream

coarse Turbinado sugar to sprinkle on top


Cover a baking sheet with parchment paper.

Preheat oven to 425 degrees F

1. Put dry ingredients into a food processor (I use a plastic dough blade) and pulse to mix.

2. Add wet ingredients and mix just until everything is incorporated

3. The dough will be sticky. Turn out directly onto the baking sheet. Using wet hands, form into a rectangle about 8" wide and 10" long about 1/2-3/4" thick.

4. Score in half the long dimension and in even fourths along the narrow dimension. You should have eight smaller rectangles. Now score each into two triangles.

5. Coat top with cream using a pastry brush and then sprinkle the top heavily with a coating of coarse Turbinado sugar

6. Bake for about 20 min, checking for even browning and turning the baking sheet about 1/2 way through.

7. Remove from oven and cut through the scored marks and separate the hot triangles to cool on the baking sheet.

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