Oatmeal Scones with Dried Apricots and Cranberries from The Kitchen Detective by Christopher Kimball
Sunday, July 11, 2010
Makes 8 Scones You can use all apricots, all cranberries or even currants if you like. 1 1/4 cups rolled oats (not instant) 1 1/4 cups all purpose flour 1/3 cup packed light brown sugar 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon table salt 16 tablespoons (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes 1/3 cup roughly chopped dried apricots 1/4 cup dried sweetened cranberries 1/3 cup buttermilk 1 large egg Adjust an oven rack to the center position and heat the oven to 375 degrees. Spread the oats in an even layer onto a jelly roll pan or cookie sheet. Place in the oven and toast until golden brown and fragrant, 8 to 10 minutes. Remove from the oven, transfer the oats to a bowl, and cool completely. Wipe the pan, line it with parchment paper, and increase the oven temperature to 400 degrees. Place the flour, sugar, baking powder, baking soda and salt in the bowl of a food processor fitted with a steel blade. Blend briefly to combine. Evenly distribute the butter over the dry ingredients and process for six 1-second pulses. Add the oats and fruit and pulse an additional 6 times or until the largest piece of butter is about the size of a pea. Transfer to a large bowl. Stir the buttermilk and egg together in a small bowl or large measuring cup until well combined. Add the mixture to the dry ingredients and mix with a fork or rubber spatula until the dough begins to form large wet clumps. Turn onto a counter top and knead by hand, incorporating any dry floury bits, until it comes together into a rough sticky ball. Pat the dough into a 6 to 7 inch disk and cut into 8 wedges. Transfer the scones onto the prepared baking sheet and bake until dark golden brown, about 15 minutes. Cool on a rack for at least 10 minutes before serving.