WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


  Triple Berry Oatmeal Scones

2-1/2 cups all-purpose flour
3/4 cup rolled oats
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3 Tbsp. sugar, divided
1 tsp. lemon or orange zest (optional)
6 Tbsp. unsalted butter, at room temperature
1 cup buttermilk
1-1/2 cups any combination fresh raspberries, blackberries, blueberries, and strawberries, rinsed (chop strawberries)

  Preheat oven to 425°F. Line baking sheet with parchment paper. In bowl combine flour, oats, baking powder, salt, baking soda, and 2 Tbsp. of sugar (and lemon/orange zest, if using). Stir together briefly. Using electric mixer on low, add butter and mix until crumbly. Slowly add buttermilk, then fold in berries, mixing gently. On well-floured work surface, turn out dough and knead together gently 8–10 times (with floured hands). Pat into 8-inch circle about 3/4-inch thick. Using a floured spatula, cut straight down through dough to make 8 wedges. Don’t saw or drag the spatula. Transfer wedges to the baking sheet, keeping them separate. Bake for 18 to 20 minutes, until just starting to brown evenly. Remove and cool on wire racks. Makes 8 scones.

Shortcut: Use a scone mix and add 1-1/2 cups mixed fresh berries.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2006 Wisconsin Energy Cooperative News