Toasted Oatmeal Raisin Scones

8 Apr

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You know those mornings when you hit snooze for 45 minutes and struggle to get out the door on time, unsure if your shoes are matching, to get to work for a 7 am meeting, only to arrive at realize that you don’t need to be there until 8? These scones are the kind of thing that make all seem right in the world. Luckily I don’t live far from where I work so I was able to come home and enjoy (?) the early morning before the sunrise. I didn’t have enough time to go back to bed, I had already showered and didn’t want to go to the gym, and I didn’t want to make a lot of noise and start cleaning. I decided to sit at the kitchen table with a piping hot cup of coffee and savor a delicious scone. It was the perfect thing. It is not overly sweet. There is a dusting of granulated sugar that gets sprinkled on just before baking that gives the scone a slight crunch when you bite into it. They are flaky but substantial, and sweet but not overly so, and well, just perfect. Especially when enjoyed in the early morning with a cup of coffee.

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I am desperately going to find a way to make these healthier without losing all of the characteristics that make them perfect. They are made using whole milk and heavy cream along with a healthy amount of butter. I will keep you updated. In the mean time, have this version as an occasional treat or if you have company over for the weekend 🙂

On a side note, can you believe that my grandma, my dad, and my brother were all born on the same day? Stay tuned for some birthday-related posts coming soon. Think caramel cake, cookie cake, and lemon 🙂

Toasted Oatmeal Raisin Scones

Adapted from: Baking Illustrated

Makes 8 scones

1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats

1/4 cup whole milk

1/4 cup heavy cream

1 large egg

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/3 cup (2 1/2 ounces sugar, plus 1 tablespoon for sprinkling

1/4 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4-inch cubes

1/2 cup raisins

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. Cool oats. Measure out 2 tablespoons and set aside.

2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon in a small bowl and set aside.

3. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients and raisins until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.

4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick. Using a bench scraper or a chef’s knife, cut the dough into 8 wedges and set on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved milk-and-egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scones to a wire rack and cool to room temperature, about 30 minutes. Serve.

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3 Responses to “Toasted Oatmeal Raisin Scones”

  1. Judy May 1, 2013 at 11:20 am #

    These are delicious! You find great recipes!

Trackbacks/Pingbacks

  1. Low(er) Fat Toasted Oatmeal Scones | deliciousbalance - October 22, 2013

    […] right, I created a low(er) fat version of this gem, minus the raisins. I did this so you would have the perfect vehicle to get as much Trader […]

  2. No-Sugar Added Pumpkin Pie | deliciousbalance - November 24, 2014

    […] Bag Apple Pie, slathering some butter on my Maple-Thyme Parmesan Biscuits, or indulging in some Toasted Oatmeal Scones…once in a while. Usually the moderation part comes easily for me but when the wind chills […]

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