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Hall Cook Book

Oat Scones

Category: Bread / Submtd By: Pam Hall

Yield: 10 Servings

I forgot to put the sugar on the scones before i baked them. So i used a simple vanilla glaze instead -peggy.

1 1/4 Cup Whole Wheat Flour	1 Cup Dried Sour Cherries, Roughly
2 Cups All Purpose Flour	-Chopped
3/4 Cup Sugar	10 Ounces Butter, Cut Into Small
3/4 Teaspoon Salt	-Pieces And Chilled
1 Teaspoon Baking Soda	2/3 Cup Buttermilk
2 1/2 Teaspoon Baking Powder	1 Tablespoon Heavy Cream
2 1/2 Cups Oats	Additional Sugar

The dried cherries can be replaced with the dried fruit of your choice. Just make sure it is in small pieces.

Line an 11x17 inch baking sheet with parchment paper.
Combine all the flours, sugar, salt, soda, baking powder, oats, and dried cherries in a food processor.
Add the butter and process in short bursts until the mixture resembles coarse meal.
Add the buttermilk and process until just combined.
Turn out the mixture onto a clean work surface.
With hands, quickly pat the mixture into a 16x3.5 inch rectangle that is 1 1/2 inches high.
Score the rectangle into 10 triangles.
Cover with plastic wrap and transfer to the freezer for at least 2 hours.
Preheat the oven to 350 degrees.
Remove dough from freezer and cut into triangles with a sharp knife.
Place triangles two inches apart on the prepared baking sheet.
Brush scones with heavy cream and sprinkle with sugar.
Bake until lightly golden, about 30 minutes.


Per Serving: 605 Cal (39% from Fat, 8% from Protein, 53% from Carb); 12 g Protein; 27 g Tot Fat; 15 g Sat Fat; 8 g Mono Fat; 83 g Carb; 8 g Fiber; 133 mg Calcium; 4 mg Iron; 575 mg Sodium; 64 mg Cholesterol

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