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MUFFIN &
SCONE RECIPES:
Cherry Oat Scones
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Cherry
Oat Scones |
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A delightful
breakfast bread...
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SCONES: |
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1½
cups |
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flour |
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1
cup |
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oatmeal |
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¼
cup |
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granulated sugar |
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1½
tsp |
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baking powder |
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½
tsp |
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baking soda |
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¼
tsp |
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salt |
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¼
tsp |
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ground cinnamon |
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¼
tsp |
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ground nutmeg |
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¼
cup |
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butter, chilled |
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½
cup |
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dried cherries |
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1/3
cup |
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nonfat milk |
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¼
cup |
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plain nonfat yogurt |
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1
large |
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egg,
lightly beaten
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TOPPING: |
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1
Tbs |
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granulated sugar |
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1/8
tsp |
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ground cinnamon |
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1 |
Preheat oven
to 400 degrees F. Lightly grease cookie sheet
with nonstick spray, or line with parchment
paper. |
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2 |
In a large
bowl, combine flour, oats, sugar, baking powder,
baking soda, salt, cinnamon and nutmeg; mix
well. Cut in butter with pastry blender or two
knives until mixture resembles coarse crumbs.
Stir in dried cherries. Add combined milk,
yogurt and egg to flour mixture; mix with fork
just until dry ingredients are moistened. |
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3 |
Turn dough
out onto lightly floured surface; knead gently
8-10 times. Roll or pat dough into 8" circle
about 1" thick. Sprinkle with combined topping
mixture. Cut into 10 wedges with a sharp knife,
originating from the center of the circle;
place on cookie sheet. |
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4 |
Bake for
10-14 minutes, or until light golden brown.
Serve warm. |
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Servings: 10 |
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Cooking Tips |
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*We prefer McCann's
oatmeal.
*This is a nice teatime
sweet for Valentine's Day. |
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*You may also use
other dried fruits such as cranberries, raisins or
currants. |
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