Food recipes
Toasted Oat Scones
Toasted Oat Scones Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground leavenin...
Toasted Oat Scones
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
leavening agents, baking soda
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
butter, without salt
sugars, granulated
Directions:
Place oats on a lightly greased baking sheet.
Bake at 450F for 3 minutes or until lightly toasted, stirring once.
Cool completely.
Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly.
Add dried cranberries; toss well.
Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Pat dough into a 9-inch circle on a lightly greased baking sheet.
Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar.
Bake at 450F for 11 minutes or until golden.
Serve warm.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
leavening agents, baking soda
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
butter, without salt
sugars, granulated
Directions:
Place oats on a lightly greased baking sheet.
Bake at 450F for 3 minutes or until lightly toasted, stirring once.
Cool completely.
Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly.
Add dried cranberries; toss well.
Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Pat dough into a 9-inch circle on a lightly greased baking sheet.
Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar.
Bake at 450F for 11 minutes or until golden.
Serve warm.