Dacor Range Cooking - Manual (Page 37)

RECIPES
33
Cranberry Oatmeal Scones
1 3/4 cup all purpose flour
2 teaspoons baking powder
3/4 cup oatmeal
3 Tablespoons plus 1 Tablespoon superfine or granulated sugar
4 Tablespoons of cold unsalted butter
1 large egg
1/2 teaspoon salt
1/4 cup milk
1/2 cup dried cranberries
3 Tablespoons milk
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
Adjust oven rack to position 2. Preheat oven on Pure Convection ™ to 350°. Mix flour, baking powder, and oatmeal in bowl, add cold butter and rub
with fingertips until mixture resembles small peas. Stir in 3 Tablespoons sugar. Break egg into a small bowl and mix with fork; add milk. Pour egg
and milk mixture into flour mixture a little at a time mixing lightly until the dough just comes together; you may not need all the liquid. Stir in cran-
berries. Gather mixture and place on lightly floured surface, knead very gently just until it all holds shape. Flatten until approximately 1/2- 1 inch
thick and about 12 inches round. Transfer to a lightly greased cookie sheet. Lightly score the top of the scone into 8 wedges. Brush top with any
left-over egg/milk mixture. Sprinkle with remaining 1 Tablespoon sugar. Bake for 25-30 minutes or until pale golden in color. Serve immediately.
After Baking: Scones should be served warm. Cool slightly enough to handle, then continue to slice into wedges where the initial score marks
were. Scones are traditionally served with strawberry jam and clotted cream, but can also be served with butter and various jams or jellies.
Makes about (8) 2” wedges.
14923_Dacor 10/31/06 4:41 PM Page 37