Oatmeal Scones

February 6, 2010

I tell myself that these scones are as healthy as they are delicious!  The recipe is from Pasta & Co. By Request:  Coveted Recipes from Seattle’s Leading Take-Out Foodshop by Marcella Rosene.  I’ll post it here for you.

Ingredients for oatmeal scones


I simply drop the dough onto the baking sheet


A perfect breakfast: warm scone, yogurt with fruit & nuts, coffee


Pasta & Co.’s Downtown Oatmeal Scones

2/3 c dried sour cherries (I used dried craisins)
2 dried apricot halves, cut into 1/4-inch dice
1/2 c buttermilk
1 egg
1 c oatmeal
1 c plus 3 Tbsp flour
2-1/2 Tbsp brown sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp cold butter, cut into pieces

Preheat oven to 350 degrees F.

Soak cherries and apricots in hot tap water for 15 minutes.

While fruit soaks, place buttermilk and egg in mixing bowl.  Without stirring mixture at all, add oatmeal and let soak for 10 minutes.

Drain fruit and add to buttermilk mixture.  Do not stir.

Place flour, brown sugar, baking powder, baking soda, salt, and butter in a food processor bowl equipped with a steel blade.  Process until very well blended.

Using a circular motion, gently fold flour mixture into buttermilk mixture.  Do not overstir.

Turn dough onto a floured surface and pat it into a round about 1 inch thick.  The dough will be very sticky.  Do not add flour, and do not knead.  Lightly flour a knife to keep it from sticking to the dough, and cut into 6 equal wedges.  Place wedges on ungreased cookie sheet.  (I just drop dough into six wedges on cookie sheet instead of patting into a round first.)

Bake for 20 to 30 minutes on the middle or top shelf of the oven.  Check, and if necessary continue baking another 4 minutes until golden brown.