Oatmeal Scones W/ Hazelnuts & Cherry

Description:
These scones are a hit every time I make them. Use very cold butter. I measure butter & put freezer while measuring measuring ingredients and toasting the oats & nuts. I always say that hazelnuts make everything better and this recipe helps prove that.

Ingredients:
1 & 1/4 cups Quaker oats
1/2 cup coarsely chopped and toasted hazelnuts
1/2 cup 1/2 & 1/2
1 large egg
1 1/2 cups unbleached all-purpose flour
1/3 granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons cold unsalted butter cut into 1/2″ cubes
1/2 cup coarsely chopped dried tart cherries

Directions:
Spread oats and chopped hazelnuts evenly on a baking sheet and toast until lightly browned and fragrant about 7 minutes. Keep an eye on this and be sure not to burn the hazelnuts. They will brown before the oatmeal does which is ok. Remove from oven and cool. Raise temperature of your oven to 425 degrees.
Whisk together 1/2 & 1/2 and egg. Reserve 2 tablespoons for glazing scones.
In a food processor combine the flour, sugar and baking powder and pulse a few times to combine. Scatter in the cold butter and pulse until the mixture is the consistency of a coarse cornmeal. Transfer this mixture to a good size mixing bowl. Using a large rubber spatula fold in the oatmeal and nut mixture. Add the cherries.
Fold in the liquid ingredients until large clumps form. using your hand mix the dough a few more times until a large ball is formed.
Dust your clean work surface with a little flour and then gently pat the mixture until a 7″ circle until it's even & about 1″ thick. Using a sharp knife cut into 12 wedges. Line a sheet pan with parchment and place wedges 2″ apart. Brush each wedge with the reserve liquid and sprinkle with a little sugar. Place sheet pan with scones in freezer for about 10 minutes.
Bake until golden brown and delicious about 12 14 minutes. Let them cool for about 20 minutes before serving.
This recipe doubles easily. Uncooked wedges can be wrapped and frozen for 2 weeks. If you plan to freeze the uncooked wedges don't glaze or sugar them until your ready to cook. Cook them frozen and increase the cooking time by a few minutes.



Recipe Summary:
Yield: 1 dozen
Prep Time: 20 min
Cook Time: 15 minutes
Comments:



Other recipes by Scranton Seahorse Inn:
Cappuccino Biscotti W/ Hazelnuts & Chocolate Chips
Strawberry-Rhubarb Crisp
Rhubarb Coffee Cake with Walnut Streusal




Recipe Provided By:
Scranton Seahorse Inn
Madison, CT

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