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My review
Restaurant-Quality Maple Oatmeal Scones
194
MARBALET
"Great with a cup of coffee or tea or anytime! You may substitute chopped dried pears for the dried cherries if you wish."
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Ingredients
38 m servings 167Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- In a two cup measure, stir together the egg, buttermilk and vanilla, maple syrup and maple extract.
- 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.
- 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.
- 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.
- Bake at 425 degrees F (220 degrees C) for 15 to 18 minutes or until golden brown.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 7387 Ratings
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Most helpful positive review
1/22/2006
WOW!!! These are so yummy. I must say it's a very good recipe. Though I did a couple of things. First, my family doesn't care for currents so I omitted them. Secondly, I only formed into one dou...
Most helpful critical review
11/12/2002
This was a very sticky and unmanagable dough even after adding extra flour to it, I would not use this recipe again.
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1/22/2006
WOW!!! These are so yummy. I must say it's a very good recipe. Though I did a couple of things. First, my family doesn't care for currents so I omitted them. Secondly, I only formed into one dou...
2/15/2002
These were really good, however, I thought that baking them at 425 deg. seemed high compared to a lot of other scone recipes I've seen, so (fortunately) I decided to bake them at 375 deg. Even ...
11/15/2005
Very good! My first scone-making experience and they turned out softer and more tender than ones I've bought from stores. They were crunchy on top because of the sugar(I used the unprocessed n...
2/7/2002
If you want a good recipe look farther. If you want an EXCELLANT scone stop right here. I used dried cranberries in place of the cherries. and viola! Get ready to enjoy the applause!!
10/26/2005
I loved this recipe! I did not add the fruit. I used a large scoop and did not roll out the dough. I reduced the heat to 375 degrees F, because I did not roll them out, and cooked for 20 min....
11/12/2002
This was a very sticky and unmanagable dough even after adding extra flour to it, I would not use this recipe again.
12/15/2005
Adding pecans or walnuts would make this similar to the old-style Starbuck's maple-oat scone that I loved so much!
6/13/2001
I am not sure about the kids because they are in that picky stage, but I think these turned out great. I substituted about 1 cup of chopped walnuts in place of the dried cherries. These were t...
10/2/2002
Very good scone recipe! They came out very moist, not dry. Very tasty! I would highly recommend to all scone lovers!