Lunch With Loni

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Oatmeal Cranberry Scones October 7, 2013

Filed under: Uncategorized — lonislens @ 12:20 am

If I pretend these don’t have a stick of butter in them, I can tell myself they’re super healthy!  In all seriousness, though, these scones are made with whole wheat flour, oats, and have hardly any sugar in them.  If you’re going to treat yourself at breakfast or with your afternoon cup of tea or coffee, this is a good way to go.  The original recipe calls for raisins but I didn’t have any so I used cranberries.  Quite honestly, I prefer cranberries to raisins, anyhow, so it wasn’t a problem in my book!  I recommend chilling the dough for a bit before slicing the scones because it makes it easier to cut and then place them on the baking sheet.

  Original Recipe Located At: http://www.annies-eats.com/2013/09/27/baking-with-whole-grains-oatmeal-raisin-scones/

Oatmeal Cranberry Scones

   Ingredients

  • ½ cup raisins (I used cranberries.)
  • 1 cup hot water
  • 1½ cups plus 2 tbsp. (6½ oz.) white whole wheat flour
  • ½ cup (1½ oz.) old-fashioned oats
  • 2½ tbsp. (1¼ oz.) granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • Dash ground ginger
  • 8 tbsp. (4 oz.) cold unsalted butter, cut into small pieces
  • 2 tsp. vanilla extract
  • 2/3 cup buttermilk
  • Sparkling sugar, for topping (optional)

Directions

Place the raisins (or cranberries) in a bowl and cover with hot water.  Let stand for 30 minutes.  Drain the raisins and spread into an even layer on a clean kitchen towel.  Press gently with another towel to help blot away all the excess water.

To make the dough, combine the flour, oats, sugar, baking powder, baking soda, salt and spices in a medium bowl.  Whisk briefly to blend.  Add the butter to the bowl and cut the butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas.  Stir in the vanilla and buttermilk and mix gently with a fork until a dough forms.  Fold in the raisins.  Turn out onto a lightly floured surface  and knead a few times by hand until the dough is cohesive.  (Be careful to avoid over handling the dough, as it can result in tough, dense scones.)

Anyone else care for a spot of tea?

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