Oatmeal Scones With Dried Apricots And Cranberries

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/4 cups rolled oats (not instant)
• 1 1/4 cups all-purpose flour
• 1/3 cup light brown sugar
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup chilled unsalted butter, cut into 1/2 inch cubes (1 cup)
• 1/3 cup dried roughly chopped apricot
• 1/4 cup dried sweetened cranberries
• 1/3 cup buttermilk
• 1 large egg

Recipe

• 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.