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RICH AND TENDER OATMEAL SCONES Recipe

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This recipe for RICH AND TENDER OATMEAL SCONES is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cup old fashioned rolled oats
¼ cup whole milk or buttermilk
¼ cup heavy cream
1 large egg
1 ½ cups flour
1/3 cup sugar, plus 1 tablespoon brown sugar
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, cut into ½ “ pieces and chilled
Directions:
Directions:
Heat oven to 375°. Spread oats on rimmed baking sheet and toast in oven middle rack for 7-9 minutes. Remove oats and increase temp to 450°. Set aside 2 tablespoons cooled oats. Line baking sheet with parchment paper.
Whisk milk, cream and egg together. Reserve one tablespoon in small bowl. Pulse flour, 1/3 cup sugar, baking powder and salt in processor until combined. Scatter butter evenly over dry mixture and pulse until mixture looks like coarse cornmeal. Transfer to bowl and stir in oats. Fold in milk-cream mixture until large clumps form. Knead dough by hand until well blended.
Dust countertop with half of reserved oats, and put dough down, adding remaining oats on top. Pat dough into 7 inch circle, one inch thick and cut into 8 wedges, spacing each about 2 “ apart on baking sheet. Brush tops with reserved milk-cream mixture, and sprinkle brown sugar light over top. Bake until golden brown, 12-15 minutes.

 

 

 

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