Oatmeal Raisin Scones
By America's Test KitchenPublished on August 22, 2007
Yield
Makes 8
Ingredients
1 ½ cups unbleached all-purpose flour 1 cup rolled oats 1 tablespoon baking powder 4 tablespoons sugar ½ teaspoon table salt 6 tablespoons unsalted butter, chilled and cut into ¼-inch pieces¾ cup raisins 1 cup heavy cream
Before You Begin
Old-fashioned rolled oats produced scones with a flakier texture and more noticeable oat flavor than quick-cooking oats. Mix this dough in the food processor; the metal blade breaks down the coarse oats and incorporates them into the dough.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, oats, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in raisins. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Following illustrations below, cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
- Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Yield
Makes 8Ingredients
1 ½ cups unbleached all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
4 tablespoons sugar
½ teaspoon table salt
6 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
¾ cup raisins
1 cup heavy cream
Test Kitchen Techniques
Ingredients
1 ½ cups unbleached all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
4 tablespoons sugar
½ teaspoon table salt
6 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
¾ cup raisins
1 cup heavy cream
Test Kitchen Techniques
Ingredients
1 ½ cups unbleached all-purpose flour
1 cup rolled oats
1 tablespoon baking powder
4 tablespoons sugar
½ teaspoon table salt
6 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
¾ cup raisins
1 cup heavy cream
Test Kitchen Techniques
Before You Begin
Old-fashioned rolled oats produced scones with a flakier texture and more noticeable oat flavor than quick-cooking oats. Mix this dough in the food processor; the metal blade breaks down the coarse oats and incorporates them into the dough.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, oats, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
- If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in raisins. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Following illustrations below, cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
- Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
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