Recipe by Katzen
I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.
Top Review by diner524
Wonderful scone!! I made as written but for 2 scones. Using the food processor really made this a quick recipe. I liked that there wasn't a lot of sugar but feel I would double the amount of cinnamon next time as I cook hardly taste it. Thanks for sharing. Made for 123 Tag game.
- 1 1⁄2 cups rolled oats (4 1/2 ounces) or 1 1⁄2 cups quick oats
- 1⁄4 cup milk
- 1⁄4 cup heavy cream
- 1 large egg
- 1 1⁄2 cups all-purpose flour (7 1/2 ounces)
- 1⁄4 teaspoon ground cinnamon
- 1⁄3 cup granulated sugar (2 1/4 ounces)
- 2 teaspoons baking powder
- 1⁄2 teaspoon table salt
- 10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 1⁄2 cup raisins
- 1 tablespoon sugar, for sprinkling
Directions See How It's Made
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.