| | |
Last Modified: 05/02/10
First Published: 05/02/10
Views: 829 | | |
| Views: 829 |
|
 | | These cinnamon raising oat scones are really tasty and would be wonderful with a glass of milk or with a cup of coffee. The flavor and texture is nutty and substantial and the whole scone feels rather rustic. It would be perfect to serve for breakfast, or for afternoon tea. Of course you could vary this recipe endlessly – you could add nuts, replace the raisins with cranberries or dried cherries for example, or add other flavors. As opposed to English scones which are more basic and can be made with or without eggs, this scone is really more like a cake or a cookie that's stuffed to the brim with goodies.
Ingredients:
- 1 ½ cups of old fashioned rolled oats
- ½ cup half and half
- 1 egg
- 1 ½ cups flour
- 1/3 cup sugar plus 1 tablespoon (for sprinkling)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 10 tablespoons butter, chilled, cut into cubes
- 1 cup raisins
Method:
Set the oven at 375 degrees. Spread the oats out on a baking sheet and roast for about 8 minutes, or until lightly browned. Increase the temperature to 450 degrees.
Let the oats cool and take 2 tablespoons out, save for dusting the counter later.
Whisk together the half and half and egg. Reserve one tablespoon in a separate bowl and save for glazing.
Using a food processor, pulse the flour, sugar, baking powder, salt and cinnamon until combined. Add the butter evenly and process for another 12 pulses or until it is finely distributed.
Transfer the mixture to a bowl, add the oats and the raisins. Fold in the half-and-half mixture and knead the mixture with your hands until you have a nice dough – but don't overwork it.
Dust a counter with half of the reserved oats, turn the dough out and dust the cake with the rest of the oats. Form the dough into a circle, about 1 inch thick. Place the cake on a baking sheet with parchment paper and cut the circle into 8 wedges. Brush with the saved milk mixture and sprinkle 1 tablespoon of sugar on top.
Bake for about 12 to 15 minutes, or until golden. Let cool on baking sheet
| |
|
