Posted by: Kath Usitalo | January 20, 2011

Recipe File: Oatmeal Scones

These scones are chock full of oatmeal, walnuts and cranberries

January is the official National Oatmeal Month, but here at the home—and this could be a Boomer Thing—we celebrate the source of fiber all year long.

TJ cooks rolled outs almost daily for breakfast and we use them in cookies, muffins and, this morning, in scones.

I thought I’d substitute frozen cranberries that remained after the holidays for the currants called for in the following recipe.

Caution! Do so at your own risk and only if you like the tartness of cranberries. Otherwise, stick with the original ingredient or use dried cranberries, cherries, or raisins.

For more oatmeal tips and info check out Mr. Breakfast’s Top 10 Reasons to Eat Oatmeal.

Here’s a recipe for healthful muffins I posted last January on the Gazette: Holy Rolled Oats: It’s National Oatmeal Month (January 2010)

Oat Currant (or Cranberry) Scones

From Simply Scones by Leslie Weiner and Barbara Albright

Classic scones that are delicious with fruit jam and stiffly whipped heavy cream.

2 C all-purpose flour
1 C uncooked old-fashioned rolled oats
1/4 C granulated sugar
1 T baking powder
1/2 tsp salt
1/4 tsp cream of tartar
1/2 C unsalted butter, chilled
1/3 C heavy (whipping) cream (Note: I used milk)
2 large eggs
1-1/2 tsp vanilla extract
1/2 C currants (Note: I used cranberries; see above)
1/2 C chopped walnuts

Preheat oven to 425 F

In a large bowl, stir together the flour, oats, sugar, baking powder, salt, and cream of tartar. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, eggs, and vanilla. Add the cream mixture to the flour mixture and stir to combine. Stir in the currants and walnuts.

With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of an ungreased baking sheet. With a serrated knife, cut into 8 wedges.

Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut wedges, if necessary. Serve warm, or cool completely and store in an airtight container.

Makes 8 scones.

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