Restaurant-Quality Maple Oatmeal Scones
Great with a cup of coffee or tea or anytime! You may substitute chopped dried pears for the dried cherries if you wish.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 425 degrees F (220 degrees C). Line a heavy duty baking sheet with parchment paper. To prepare fruit, cover with boiling water and let stand 5 minutes. Drain and dry with paper toweling.
Step: 2
In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
Step: 3
In a food processor bowl, place the flour, oatmeal, corn starch, baking powder, soda, salt and sugar. Process briefly to blend ingredients. Drop in chunks of butter and pulse to cut in. Stop when you have a coarse, grainy mixture. Alternately you can do this by had with a pastry blender or two knives.
Step: 4
Remove mixture to a large mixing bowl. Make a well in the center. Stir in buttermilk/egg mixture. Blend in dried cherries. Stir with a fork to make a soft dough.
Step: 5
Turn out onto a lightly floured work surface and knead only to get a slightly cohesive dough. Divide the dough into 3 equal size pieces. Pat each piece into an 8 to 10 inch circle, 1/2 to 3/4 inch thick. Cut each circle into eight wedges. Place on baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
Step: 6
Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.
NUTRITION FACT
Per Serving: 167 calories; protein 2.8g; carbohydrates 24.7g; fat 6.3g; cholesterol 23.3mg; sodium 128.6mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.
