22
ENGLISH
Scones
1
1⁄2 cups (355 ml)
all-purpose flour
3⁄4 cup (175 ml)
rolled oats
1 tablespoon (15 ml)
baking powder
1⁄4 teaspoon (1 ml)
nutmeg
1⁄4 teaspoon (1 ml) salt
1 tablespoon (15 ml)
plus 1 teaspoon
(5 ml) sugar, divided
1⁄3 cup (80 ml) dried
cranberries or raisins
1
⁄2 teaspoon (2 ml)
grated orange peel
1⁄3 cup (80 ml) cold
butter or margarine,
cut up
1
⁄2 cup (120 ml) half
and half
1 egg
Glaze
1
⁄2 cup (120 ml)
powdered sugar
1
⁄4 teaspoon (1 ml)
grated orange peel
1 tablespoon (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 1⁄2 teaspoon (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 Scones