RESCUING OATMEAL SCONES

MAKES 8 SCONES

Rolled oats will give the scones a deeper oat flavor, but quick-cooking oats will create a softer texture;either type will work here. Do not use instant oats in this recipe. Half- and – half is suitable subtitute for the milk and cream combination. Bob’s Red Mill Old Fashioned Rolled Oats and Quaker Quick Oats.

1 1/2 cups old-fashioned rolled oats ( 4 1/2 ounces) or quick oats ( 4 1/4 ounces

1/4 cup whole milk

1/4 cup heavy cream

1 large egg

1 1/2 cups ( 7 1/2 ounces) all- purpose flour

1/3 cup (2 1/3 ounces) plus 1 tbsp sugar

2 tsp baking powder

1/2 tsp salt

10 tbsp unsalted butter, cut into 1/2- inch pieces and chilled

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats evenly on rimmed baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; transfer sheet to wire rack and let oats cool completely. Increase oven temperature to 450 degrees. Set aside 2 tbsp cooled oats in small bowl. Line second baking sheet with parchment paper.
  2. Whisk milk, cream, and egg together in medium bowl. Set aside 1 tbsp milk-cream mixture in small bowl.
  3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about 4 pulses. Scatter butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, 12 to 14 pulses.Transfer mixture to medium bowl and stir in cooled oats. Using rubber spatula, fold in milk-cream mixture until large clumps form. Gently knead by hand until dough forms cohesive mass.
  4. Dust counter with 1 tbsp reserved oats, turn out dough onto counter, and dust top with remaining 1 tbsp reserved oats. Gently pat dough into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges. Space wedges about 2 inches apart on prepared sheet.
  5. Brush tops with reserved milk-cream mixture and sprinkle with remaining 1 tbsp sugar. (Wedges can be covered with plastic wrap and refrigerated for up to 12 hours.) Bake until golden brown, 12 to 14 minutes.  Let scones cool on sheet on wire rack for 5 minutes, then transfer to wire rack and let cool completely, about 30 minutes. Serve.

APRICOT-ALMOND OATMEAL SCONES

Reduce oats to 1 cup and toast 1/2 cup slivered almonds with oats in step 1. Add 1/2 cup chopped dried apricots to flour-butter mixture with toasted oats and almonds.

CINNAMON-RAISIN OATMEAL SCONES

Add 1/4 tsp cinnamon to food ]processor with flour and 1/2 cup raisins to flour-butter mixture with toasted oats.

OATMEAL SCONES WITH DRIED CHERRIES AND HAZELNUTS

Reduce oats to 1  1/4 cups and toast 1/4 cup chopped hazelnuts with oats in step 1. Stir 1/2 cup chopped dried tart cherries into flour-butter mixture with toasted oats.

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