Oatmeal Scones With Dried Apricots and Cranberries

Recipe by Mirj2338
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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust the oven rack to center position and heat oven to 375 degrees.
  • Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
  • Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
  • Remove from the oven and cool completely.
  • Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
  • Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
  • Blend briefly to combine.
  • Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
  • Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
  • Transfer to a large bowl.
  • Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
  • Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
  • Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
  • Pat down into a 6- to 7-inch disk and cut into 8 wedges.
  • Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
  • Cool on a rack for at least 10 minutes before serving.
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