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Oatmeal Cranberry Scones with "Clotted Cream"
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in the kitchen for personal cooking instruction
It makes 6 medium sized scones. But you
can make a batch and freeze the unbaked scones for later.
No need to thaw just pop the frozen scones in the oven and
bake a few minutes longer.
In the food processor blend until the butter is pea sized.
Don't over process. You don't want to break down the butter
too much. This is what makes the scones flakey.
 | 1 1/4 cup flour |
| 1/3 cup sugar |
| 2 Teaspoons Baking powder |
| 1/2 Teaspoon salt |
| 1/2 cup- (1 stick) Very Cold Butter |
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Add to flour mix
| 1 cup oatmeal |
| 1/3 cup cranberries |
| 1 egg beaten |
| 1/2 cup milk |
Process until it is just mixed
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On a floured board form into a circle about 1/4 to 1/2 inch
thick.
Cut into triangles.
Or for a special occasion cut with cookie cutters into
special shapes.
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Place on a baking sheet
Brush with melted butter
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Bake at 375 for 15 min until browned
Serve with "clotted cream" and jam
To make the clotted cream
Beat with a mixer until light & fluffy
| 3 oz softened cream cheese |
| 1 cup heavy whipping cream |
| 1 Tablespoon Confectioners Sugar. |
ENJOY
| 1 3/4 cups all purpose flour |
| 4 teaspoons baking powder |
| 3/4 teaspoon salt |
| 1/4 cup sugar |
| 2 teaspoons cinnamon |
| 1/2 teaspoon ginger |
| 1/2 cup cold butter |
| 1/2 cup dried cranberries ( you can substitute raisins) |
| 1 cup canned pumpkin |
In food processor combine first 6 ingredients , mix
Add the butter and process briefly until butter is pea sized.
Add cranberries and pumpkin, blend until just mixed. Don't over
process, you want the butter to still be pea sized, so that they will bake with
flaky layers
Roll out on a floured board into a round shape, cut into wedges.
Bake 20 min at 400
Makes 6 to 8 scones
Serve with clotted cream, See recipe for oatmeal scones.
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