Oatmeal And Dried Cherry Biscuit Scones Recipes

THE BEST OATMEAL SCONES

Steps:

• 1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
• 2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
• 3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
• 4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
• Yield: 16 scones.
• Store in an airtight container at room temperature up to 2 days.

OAT AND CHERRY SCONES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, oatmeal, brown sugar and then cherries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• OAT AND CHERRY SCONES GIFT TAG:
• Additional ingredients to be added by the recipient: 10 tbsp melted butter, 2/3 cup milk, 2 eggs, 1 tsp vanilla extract, 1 egg white and 3 tbsp water.
• OAT AND CHERRY SCONES INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl combine the butter, milk, eggs and vanilla extract.
• Add the contents of the jar and still until just moistened; let stand 5 minutes.
• Shape dough into 2 6-inch rounds and place on a lightly greased cookie sheet about 2 inches apart.
• With a floured knife, score each round into 6 wedges without cutting through the dough.
• Combine the egg white and water and brush over each round.
• Bake for 20-25 minutes or until golden brown.
• Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.