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Recipe from: thibeaultstable Image credit: Ann |
Oatmeal
Scones with Maple Syrup Glaze
“I adapted my
regular
scone recipe today and made Oatmeal Scones.” Ann
Ingredients:
Scones:
2 1/4 cups
flour
1/2 cup sugar
2 1/2
teaspoons baking powder
1/2 teaspoon
salt
6 Tbsp. cold
butter
1 cup heavy
cream (Option: Substitute Buttermilk and
add 1/2 teaspoon of baking soda)
3/4 cup
frozen raspberries (blueberries, blackberries, red currants, etc..)
extra cream
and sugar
Glaze
(Optional):
2 teaspoons
softened or melted butter
1/2 cup of
powdered sugar
few
tablespoons cream or milk
1 teaspoon
vanilla
Instructions:
Mix all
ingredients together.
Thin with
additional cream or milk if necessary.
Preheat oven
to 425°F.
Mix together
the flour, sugar, baking powder and salt. Cut in butter until it resembles coarse
meal.
Stir cream in
to flour mixture.
Mix quickly
with fork just until dough starts to come together.
Tip out on to
lightly floured surface. (Will look shaggy)
Using hands
gently pat mixture to flatten.
Now fold
dough like an envelope.
Turn and fold
again.
Do this at
least three to four times.
Before the
last turn, push frozen fruit (Raspberries, Blueberries, Red Currants, etc.. )
into
dough.
Finish with
final fold and turn and roll or pat dough into round.
Cut into six
or eight triangles.
Dough can
also be cut in half and rolled into two smaller rounds.
Cut each
round into 6 to 8 smaller scones.
Or use a
biscuit cutter to cut round scones.
This whole
step should only take 30 to 45 seconds.
Do not
over-handle.
Folding forms
layers which makes for a very flaky scone.
Bake for 15
to 18 minutes.
Option:
Drizzle with glaze.
Tip:
An easy way to cut in the butter is to use a box grater.
The large
side of the grater makes the perfect size pieces of butter.
Note: When adding fruit to the scone
mixture, make sure the raspberries or blueberries are
frozen. Otherwise you end
up with crushed fruit. Still tastes as good, but not as pretty.
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