Description
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.
Ingredients
- Rolled Oats
- Milk
- Heavy Cream
- Egg
- All-purpose Flour
- Ground Cinnamon
- Granulated Sugar
- Baking Powder
- Table Salt
- Unsalted Butter
- Raisins
- Sugar
Instructions
- 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 chefs 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