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- 1/2 cup oatmeal
- 1 1/2 cups flour
- 2 Tbs turbinado sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dried cherries, coarsely chopped
- 1 egg
- 3 Tbs canola oil
- 2 tsp vanilla extract
- Milk to make a total of 7/8 cup liquid
Preheat oven to 425F. Use convection if you have it.
Combine dry ingredients in a medium sized bowl. Combine liquid ingredients in a measuring cup and stir until it emulsifies. Add to the dry ingredients and stir until mixed.
Turn out onto a floured counter. Knead gently and divide into two pieces. Shape each piece into a round and pat to about 1/2″ thick. Cut each round into 6 wedges and place on a baking sheet lined with parchment paper.
Bake 10 minutes or until golden brown–it’ll take an extra minute or two if you’re not using convection.
Originally uploaded by ted_major
For years, I’ve been on the quest for the perfect scone. I don’t claim to have attained perfection, but I do make a pretty darn good scone.
- 2 c. white flour (I usually use organic unbleached flour, but for a truly fine scone, nothing I’ve found beats White Lily bleached white flour)
- 2 Tbs. turbinado sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3 Tbs butter (use the really good stuff, like Plugra or other European style butter; it really makes a difference, so don’t cheap out on the grocery store brand)
- Optional: 1/3 c. dried fruit
- 1 large egg
- 1 tsp vanilla
- milk to make a total of 7 oz liquid (3/4 c. if you’re using White Lily flour)
Preheat oven to 425F–use convection if you have it.
Mix dry ingredients and cut butter into mix using a pastry blender. If you like fruit in your scones, mix 1/3 cup now. Currants are traditional, but chopped dried cherries are also worth trying.
Beat egg, then add vanilla and milk. Stir ingredients together, and adjust consistency with milk of flour as needed–a little too wet is better than a little too dry. Make it as moist as you can while still workable–your scones will be lighter.
Knead gently, cut in half, and pat each half into a round. Cut each round into 6 pieces and place on a cookie sheet (I use parchment paper to keep the cookie sheet clean).
Bake 10 to 12 minutes, or until golden brown–usu. 10 mins convection, 12 minutes conventional, but YMMV.
Remove from the cookie sheet, let cool slightly, and enjoy. I like ’em plain, but they’re decadent with clotted cream and jam.