FRUITED OAT SCONES
These hardy scones are packed with dried apricots, figs, dates and shredded coconut. Serve them warm with butter or jam.
Yield: Makes 12.
July 02, 2019
FRUITED OAT SCONES
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup salted butter, chilled and cubed
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried Mission figs
- 1/2 cup chopped dried pitted dates
- 3/4 cup buttermilk
- 2 tbsp whipping cream
- 1 tbsp golden granulated sugar crystals
Directions
- Place flour, whole wheat flour, sugar, baking powder and baking soda in a food processor; process to combine. Add butter and process, using an on/off motion, until mixture resembles coarse meal. Transfer mixture to a bowl. Add oats, coconut, apricots, figs and dates; stir to combine. Add buttermilk and stir just until combined.
- Preheat oven to 350°F.
- Turn dough out onto a lightly floured surface. Knead dough gently and shape into a 4x14 inch rectangle. Using a knife, cut dough into 12 wedges. Place wedges on a parchment paper-lined rimmed baking sheet. Cover and freeze for 10 minutes. This helps the scones keep their shape.
- Remove baking sheet from freezer and uncover scones. Brush tops with cream and sprinkle with sugar crystals. Bake for 25 - 30 minutes or until golden brown.
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Nutritional analysis per scone:
389 calories, 22.6 g fat, 5 g protein, 44.8 g carbohydrate, 4.5 g fibre, 248 mg sodium
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Tip: We used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the golden granulated sugar crystals.