From the kitchen of One Perfect Bite...These homely scones will have those who love the oatmeal variety begging for more. These certainly are the best I've ever had. I found the recipe on the Cookie Madness blog where the original recipe was attributed to Cook's Illustrated. Despite their pedigree, the scones are simple to make and they are especially good keepers, staying moist for several days. They are rich, sweet and buttery, and, it goes without saying, they are a perfect accompaniment to an English afternoon tea. I used cinnamon chips at the request of the Silver Fox, but I must admit I like them just as well when made with raisins. If you do not have a food processor, a pastry cutter can be used to work the butter into the flour. It will take a little longer, but it will do the job. I do hope you'll give this simple recipe a try. I know you will love the scones. Here is how they are made.
Toasted Oat and Cinnamon Scones...from the kitchen of One Perfect Bite courtesy of Cookie Madness
1-1/2 cups oats, old fashioned oats
1-1/2 cups all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon cinnamon
10 tablespoons cold unsalted butter, cut into 10 chunks
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1/2 teaspoon vanilla extract
1/3 cup raisins (optional) or use a different add-in such as chocolate chips, dried apples, cranberries, pecans, cinnamon chips, etc.
1) Preheat oven to 375 degrees F. To toast oats: Spread them on a cookie sheet and bake at 375 degrees F for 8-10 minutes or until they are fragrant. Remove from heat and let cool. Set aside 2 tablespoons of oats to use as scone topping. Raise oven heat to 450 degrees F.
2) In a food processor, combine flour, sugar, baking powder, salt and cinnamon. Pulse 4 times to mix. Add butter chunks to flour mixture and pulse until mixture is the size of small peas.
3) In a mixing bowl, whisk together egg, cream, milk, and vanilla. Spoon out 1 tablespoon and set aside. You will use this for brushing tops.
4) Add flour mixture and oats to cream mixture and stir until almost mixed. Add raisins (if using) and continue mixing just until mixture comes together in a ball.
5) On a lightly floured surface, shape ball into a 7-inch circle (about 1 inch thick). With a floured knife, cut into 6 or 8 wedges, and place wedges 2 inches apart on a non-stick or parchment lined baking sheet. Brush with reserved cream mixture and sprinkle with reserved oats and if desired, some sparkling sugar and extra cinnamon. Bake 12-14 minutes, checking at ten minute mark and rotating pan halfway through. Yield: 8 servings.
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