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.
- 354.88 ml rolled oats (4 1/2 ounces) or 354.88 ml quick oats
- 59.14 ml milk
- 59.14 ml heavy cream
- 1 large egg
- 354.88 ml all-purpose flour (7 1/2 ounces)
- 1.23 ml ground cinnamon
- 78.07 ml granulated sugar (2 1/4 ounces)
- 9.85 ml baking powder
- 2.46 ml table salt
- 147.89 ml unsalted butter, cold, cut into 1/2-inch cubes
- 118.29 ml raisins
- 14.79 ml sugar, for sprinkling
- 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.
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.
We enjoyed these GREAT TASTING SCONES as part of a very satisfying breakfast the other day! I did take the half-and-half suggestion & also used a very generous 1/2 cup of good ol' raisins (actually probably closer to a full cup!) & was happy with the results! Even topped them with another recipe I'd made, Fig-Orange-Apple Spread #389660! [Made & reviewed for one of my co-hosts in the current Pick A Chef]