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Oatmeal Scones With Dried Apricots and Cranberries

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“I found this recipe on the New York Daily News website. One of the reasons I like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and I can guarantee a good workout in the process. Another reason I like this recipe is because it uses dried cranberries (craisins). I love these little babies.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust the oven rack to center position and heat oven to 375 degrees.
  2. Spread the oats in an even layer onto a jelly roll pan or cookie sheet.
  3. Place in the oven and toast until golden brown and fragrant, about 8 to 10 minutes.
  4. Remove from the oven and cool completely.
  5. Wipe the sheet, line with some parchment paper and increase oven temperature to 400 degrees.
  6. Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade.
  7. Blend briefly to combine.
  8. Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.
  9. Add the oats and fruit and pulse an additional 6 times, or until the largest piece of butter is about the size of a pea.
  10. Transfer to a large bowl.
  11. Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.
  12. Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.
  13. Turn onto the countertop and knead by hand, incorporating any dry floury bits until it comes together into a rough, sticky ball.
  14. Pat down into a 6- to 7-inch disk and cut into 8 wedges.
  15. Transfer the scones onto a prepared baking sheet and bake until dark golden brown, about 15 minutes.
  16. Cool on a rack for at least 10 minutes before serving.

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