Oatmeal Scones With Dried Apricots And Cranberries Recipes

CRANBERRY APRICOT SCONES

Steps:

• In a bowl, combine the dry ingredients. Cut in butter until mixture resembles fine crumbs. Stir in apricot and cranberries. In a bowl, combine the buttermilk, egg, egg white and orange zest; stir into crumb mixture just until blended., Turn onto a floured surface; knead gently four times. Roll into a 12x6-in. rectangle. Cut into eight 3-in. squares. Cut each square into two triangles. Separate pieces and transfer to a greased baking sheet. Sprinkle with additional sugar. , Bake at 400° for 12-15 minutes or until browned. Serve warm.

HEALTHY CRANBERRY ORANGE OATMEAL SCONES

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, stir together the oats, Greek yogurt, maple syrup, orange juice, and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the oat mixture. Stir until just incorporated. Gently fold in the cranberries with a spatula.
• Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾" tall circle, and brush with the milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 26-29 minutes, or until the tops and sides are a deep golden color. Cool on the pan for 5 minutes before transferring to a wire rack.

OATMEAL CRANBERRY SCONES

Steps:

• Preheat the oven to 450°F (230°C).
• Whisk together the flour, sugar, baking powder and salt. Stir in the oatmeal and cranberries. You may need to use your fingers to be sure the cranberries are all separated.
• Whisk together the egg, butter and milk then add the mixture to the dry ingredients. Mix together just until the dry ingredients are moistened. The dough will be sticky.
• Transfer the dough onto an ungreased baking sheet and pat into a circle about 3/4 inches (2 cm) thick. Sprinkle liberally with sugar and score the top into eight wedges.
• Bake on a rack in the middle of the oven for about 12 minutes until lightly browned.

OATMEAL SCONES WITH DRIED APRICOTS AND CRANBERRIES

Steps:

• 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.

OATMEAL-CURRANT SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
• In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
• Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
• Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
• Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

OATMEAL AND DRIED-CHERRY BISCUIT SCONES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk together flour, oats, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut butter into oat mixture until the mixture resembles a coarse meal; whisk in dried cherries. In another medium bowl, mix together egg, buttermilk, and vanilla and almond extracts until well combined. Add egg mixture to flour mixture; mix until well combined.
• Turn out dough onto a lightly floured work surface; roll out to a 1-inch-thick 8-by-6-inch rectangle. Cut biscuits into eight 2-by-3-inch rectangles using a sharp knife; transfer biscuits to prepared baking sheet. Brush biscuits with buttermilk and sprinkle with sanding sugar.
• Transfer biscuits to oven and bake until tops are lightly browned, 18 to 20 minutes. Transfer to a wire rack and let cool slightly before serving.

DRIED APRICOT SCONES

Steps:

• Preheat oven to 425degrees. Use an ungreased baking sheet. Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\

CRAN OAT SCONES

Steps:

• Preheat the oven to 375 degrees F.
• In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. (The dough will be sticky, but resist the temptation to overwork it.)
• On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.