Maple Oatmeal Scones


3/4 cup buttermilk
1/2 cup rolled oats
1 tablespoon cornstarch
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
2 tablespoons maple syrup
1/2 teaspoon maple-flavored extract
1 teaspoon granulated sugar


Preheat oven to 425 degrees F. 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 towels.
In a 2-cup measure, stir together the egg, buttermilk, vanilla, maple syrup and maple extract.
In a food processor, place the flour, oatmeal, cornstarch, 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. Alternatively, you can do this by hand with a pastry blender or 2 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 a 8-10 inch circle, 1/2 to 3/4-inch thick. Cut each circle into 8 wedges. Place on prepared baking sheet. Paint tops with beaten egg white and garnish with about 1 teaspoon of the sugar.
Bake at 425 degrees F for 15-18 minutes, or until golden brown.


Dried cherries team with maple, oats and buttermilk for a tender scone with incredible flavor.


24 servings


Tuesday, October 19, 2010 - 12:01pm


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