Food recipes
Irish Cran Oat Scones
Irish Cran Oat Scones Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table...
Irish Cran Oat Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 375 degrees F.
In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
Fold in the cranberries we also like other dried fruits such as chopped apricots etc.
Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball, (The dough will be sticky, but they warn not too over work dough)
On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
Cut the dough into wedges.
With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
Cool on a wire rack.
Best served warm and on the day they are made.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 375 degrees F.
In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly.
Fold in the cranberries we also like other dried fruits such as chopped apricots etc.
Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball, (The dough will be sticky, but they warn not too over work dough)
On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
Cut the dough into wedges.
With a spatula, transfer the wedges to a baking sheet lined with parchment and bake for 22 minutes, or until the edges are lightly browned.
Cool on a wire rack.
Best served warm and on the day they are made.