Filter
Top Products
29
Scones
1
1
⁄2 cups all-purpose
flour
3
⁄4 cup rolled oats
1 tablespoon baking
powder
1
⁄4 teaspoon nutmeg
1
⁄4 teaspoon salt
1 tablespoon plus
1 teaspoon sugar,
divided
1
⁄3 cup dried cranberries
or raisins
1
⁄2 teaspoon grated
orange peel
1
⁄3 cup cold butter or
margarine, cut up
1
⁄2
cup half and half
1 egg
Glaze
1
⁄2 cup powdered sugar
1
⁄4 teaspoon grated
orange peel
1 tablespoon orange
juice
Position multipurpose blade in work bowl. Add
flour, oats, baking powder, nutmeg, salt, and 1
tablespoon sugar. Process until thoroughly mixed, 5
to 10 seconds. Add dried cranberries and orange
peel. Process to coarsely chop cranberries, about 5
seconds. Add butter. Pulse until mixture is crumbly,
5 times, about 2 seconds each.
Add egg to half and half in measuring cup; beat
slightly. With processor running, add through feed
tube. Process just until dry ingredients are
moistened, 5 to 6 seconds.
Turn onto lightly floured surface. With lightly
floured hands, knead 2 to 3 times. On greased
baking sheet, pat into 7-inch circle, 1-inch thick.
Sprinkle with remaining sugar. With floured knife,
cut into 8 wedges. Separate slightly.
Bake at 400°F for 15 to 20 minutes, until light
golden brown and firm when tapped on top. Cool
5 minutes. Meanwhile, position mini work bowl on
processor; add all glaze ingredients. Process until
smooth and drizzling consistency, 10 to 15
seconds. If necessary, add additional orange juice
1
⁄2 teaspoon at a time to desired consistency. Drizzle
over warm scones. Serve warm.
Yield: 8 scones (1 scone per serving).
Per serving: About 270 cal, 5 g pro, 39 g carb, 11 g
total fat, 6 g sat fat, 50 mg chol, 270 mg sod.
Cranberry Orange Oatmeal Scones
DESSERTS