Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 330.9
- Total Fat: 8.3 g
- Cholesterol: 36.0 mg
- Sodium: 463.3 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 3.0 g
- Protein: 6.9 g
View full nutritional breakdown of Cinnamon-Raisin Oatmeal Scones (America's Test Kitchen) calories by ingredient
Introduction
From America's Test Kitchen, this recipe used Gold Medal unbleached AP flour. King Arthur flour requires an additional 1-2 Tbs. milk. The 1/2 C. of half & half is a substitute for 1/4 C. whole milk and 1/4C heavy cream. I have only tried using the half & half. I've added the cinnamon chips to the original recipe. You may eliminate the raisins or the chips altogether, if desired. The ground cinnamon will give enough flavor. This is a slightly wet dough as it comes out of food processor. Flatten gently into a 7 inch circle, 1 inch thick and sprinkle with oats. Then divide and bake. From America's Test Kitchen, this recipe used Gold Medal unbleached AP flour. King Arthur flour requires an additional 1-2 Tbs. milk. The 1/2 C. of half & half is a substitute for 1/4 C. whole milk and 1/4C heavy cream. I have only tried using the half & half. I've added the cinnamon chips to the original recipe. You may eliminate the raisins or the chips altogether, if desired. The ground cinnamon will give enough flavor. This is a slightly wet dough as it comes out of food processor. Flatten gently into a 7 inch circle, 1 inch thick and sprinkle with oats. Then divide and bake.Number of Servings: 8
Ingredients
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1 1/2 C. rolled oats (4 1/2 oz.) or quick oats
1/2 C. half & half (or 1/4 C. whole milk & 1/4 C. heavy cream)
1 Large egg
1 1/2 C. unbleached all purpose flour (7 1/2 oz.)
1/4 Tsp. ground cinnamon
1/3 C. granulated sugar (2 1/4 oz.)
2 Tsp. baking powder
1/2 Tsp. table salt
10 Tbs. unsalted butter, cold, cut into 1/2 inch cubes
1/2 C. raisins
1/2 C. Hershey's cinnamon chips (or King Arthur)
1 Tbs. granulated sugar for sprinkling
Directions
1. Adjust oven rack to middle position; heat over to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7-9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 Tbs. and set aside.
2. Whisk half & half (or milk/cream) with egg in measuring cup until incorporated; remove 1 Tbs. from mixture and set aside for glazing.
3. Pulse flour, cinnamon, sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats, raisins and chips. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough form a cohesive mass.
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 Tbs. sugar. Bake until golden brown, 10-15 minutes; cool scones on baking sheet on wire rack for 5 minutes, then remove to cooling rack and cool to room temperature, about 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user GLASSLADYSUE.
2. Whisk half & half (or milk/cream) with egg in measuring cup until incorporated; remove 1 Tbs. from mixture and set aside for glazing.
3. Pulse flour, cinnamon, sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats, raisins and chips. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough form a cohesive mass.
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 Tbs. sugar. Bake until golden brown, 10-15 minutes; cool scones on baking sheet on wire rack for 5 minutes, then remove to cooling rack and cool to room temperature, about 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user GLASSLADYSUE.