29
Scones
11⁄2cups (355 ml)
all-purpose flour
3⁄4cup (175 ml) rolled
oats
1tablespoon (15 ml)
baking powder
1⁄4teaspoon (1 ml)
nutmeg
1⁄4teaspoon (1 ml) salt
1tablespoon (15 ml)
plus 1 teaspoon
(5 ml) sugar, divided
1⁄3cup (80 ml) dried
cranberries or raisins
1⁄2teaspoon (2 ml)
grated orange peel
1⁄3cup (80 ml) cold
butter or margarine,
cut up
1⁄2cup (120 ml) half
and half
1egg
Glaze
1⁄2cup (120 ml)
powdered sugar
1⁄4teaspoon (1 ml)
grated orange peel
1tablespoon (15 ml)
orange juice
Position multipurpose blade in work bowl. Add
flour, oats, baking powder, nutmeg, salt, and
1 tablespoon (15 ml) sugar. Process until
thoroughly mixed, 5 to 10 seconds. Add dried
cranberries and orange peel. Process to coarsely
chop cranberries, about 5 seconds. Add butter.
Pulse until mixture is crumbly, 5 times, about
2 seconds each.
Add egg to half and half in measuring cup; beat
slightly. With processor running, add through feed
tube. Process just until dry ingredients are
moistened, 5 to 6 seconds.
Turn onto lightly floured surface. With lightly
floured hands, knead 2 to 3 times. On greased
baking sheet, pat into 7-inch (17.8 cm) circle,
1-inch (2.5 cm) thick. Sprinkle with remaining
sugar. With floured knife, cut into 8 wedges.
Separate slightly.
Bake at 400°F (204°C) for 15 to 20 minutes, until
light golden brown and firm when tapped on top.
Cool 5 minutes. Meanwhile, position mini work
bowl on processor; add all glaze ingredients.
Process until smooth and drizzling consistency, 10
to 15 seconds. If necessary, add additional orange
juice 1⁄2teaspoon (2 ml) at a time to desired
consistency. Drizzle over warm scones. Serve warm.
Yield: 8 scones (1 scone per serving).
Per serving: About 270 cal, 5 g pro, 39 g carb, 11 g
total fat, 6 g sat fat, 50 mg chol, 270 mg sod.
Cranberry Orange Oatmeal SconesDESSERTS