Toasted oat scones

Toasted oat scones
Toasted oat scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup old-fashioned rolled oats

  • 4.5

    ounces all-purpose flour (about 1 cup)

  • 1/3

    cup granulated sugar

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/4

    cup cold unsalted butter, cut into 1/4-inch cubes

  • 1/4

    cup white chocolate chips

  • 1/4

    cup dried cherries

  • 1/4

    cup dried blueberries

  • 1/2

    cup low-fat buttermilk

  • 1

    large egg white, lightly beaten

  • 1

    teaspoon water

  • 2

    teaspoons turbinado sugar

Directions

1. Preheat oven to 375°. 2. Spread oats on a baking sheet; bake at 375° for 10 minutes. Cool 5 minutes. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine oats, flour, and next 4 ingredients (through salt) in a medium bowl; cut cold butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips, cherries, and blueberries, tossing to combine. Add buttermilk, stirring just until moist (dough will be sticky). 4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into but not through the dough. 5. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Lightly brush egg white mixture over surface of dough; sprinkle evenly with turbinado sugar. Bake at 375° for 25 to 28 minutes or until golden.

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