Fruit 'N Oat Scones
Wake up to the aroma of tender oat scones fresh from the oven. This simple scratch recipe makes you feel like you're doing something special for your family.
- 1 1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) rolled oats
- 1/4 cup (50 mL) packed brown sugar
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cold butter or margarine, cut into thin slices
- 1/2 cup (125 mL) diced mixed dried fruit
- 1/2 cup (125 mL) milk
- 1 tbsp (15 mL) sugar
- 1/8 tsp (.5 mL) ground cinnamon
Preheat oven to 400°F. In Classic Batter Bowl, combine flour, oats, brown sugar, baking powder and salt. Using Pastry Blender, cut in butter until mixture resembles coarse crumbs. Stir in dried fruit. Add milk; mix just until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently 8-10 times. Using lightly floured Baker's Roller®, roll out dough on Medium Round Stone with Handles to 9-in. circle, about 1/2 inch thick. Using Pizza Cutter, cut dough into 12 wedges; separate slightly. Combine sugar and cinnamon In Flour/Sugar Shaker; sprinkle over dough. Bake 15-17 minutes or until golden brown. Serve warm.
- 12 scones
12 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 200, Total fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 3 g, Sodium 200 mg, Fiber 1 g
Raisins, currants, dried cherries or cranberries may be substituted for the mixed dried fruit.
For tender, flaky scones and biscuits, the butter should be cold before cutting it into the dry ingredients.
To achieve flakiness in pastry, a solid fat, such as butter, is cut into the dry ingredients. Here our Pastry Blender makes it easy to equally disperse the fat throughout the dough.
Rolling out the dough with our Baker's Roller® not only produces more attractive scones, but also helps them to bake more evenly on the Baking Stone.