Pampered Chef's Fruit 'n Oat Scones
Per serving
I received an email today from my Pampered Chef Consultant and this was one of the recipes that were listed. Cook’s Tips: Raisins, currants, dried cherries or cranberries can be substituted for the mixed dried fruit. For tender, flaky scones and biscuits, the butter should be cold before cutting it into the dry ingredients. Yield: 12 scones Nutrients per serving (1 scone): Calories 200, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 3 g, Sodium 200 mg, Fiber 1 g
Ingredients
12 serv.- cups all-purpose flour↗1 1⁄2 cup
- cup rolled oats↗1 cup
- cup brown sugar, packed↗1⁄4 cup
- teaspoons baking powder↗2 teaspoon
- teaspoon salt↗1⁄4 teaspoon
- cup butter, cold, cut into thin slices (or margarine)↗1⁄2 cup
- cup mixed dried fruit, diced1⁄2 cup
- cup milk↗1⁄2 cup
- tablespoon sugar↗1 tablespoon
- teaspoon ground cinnamon↗1⁄8 teaspoon
Step-by-step instructions
- 1
Preheat oven to 400°F In Classic Batter Bowl, combine flour, oats, brown sugar, baking powder and salt. Using Pastry Blender, cut in butter until mixture resembles coarse crumbs. Stir in dried fruit. Add milk; mix just until dry ingredients are moistened.
- 2
Turn dough out onto lightly floured surface; knead gently 8-10 times. Using lightly floured Baker’s Roller, roll out dough on Medium Round Stone with Handles to 9-in. circle, about ½ inches thick. Using Pizza Cutter, cut dough into 12 wedges; separate slightly. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over dough. Bake 15-17 minutes or until golden brown. Serve warm.
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