Scones were not on the Glen-Mor Restaurant menu, but this recipe is so good I had to share. I made these for breakfast on a Sunday morning and brought them in to work on Monday – receiving rave reviews.
Servings: 24
Fresh
1-1/2 cup butter, cold
3/4 cup half & half
3/4 cup whole milk
Pantry
3 cups all-purpose flour, additional as needed
3/4 cup granulated sugar
2-1/2 cups rolled oats
2 Tbsp. baking powder
1 tsp. salt
1 cup dried fruit such as raisins, chopped prunes, or chopped figs
Mix dry ingredients and butter
Preheat the oven to 350 degrees-F. Cut the cold butter into small pieces, place in a large mixing bowl. Add the flour, sugar, oats, baking powder, and salt. Cut with a pastry knife until the mixture is the consistency of coarse sand. Add the dried fruit and stir to incorporate.
Add cream and milk
Add the heavy cream and stir just until combine. Add the milk slowly and mix with hands until dough is moist but not wet.
Cut scones
Line cookie sheets with parchment paper. Turn the dough out onto a heavily floured surface. With floured hands, shape the dough into a large circle, approximately 1-inch thick. Cut scones using a 2-inch biscuit cutter and transfer to cookie sheets. Collect the scraps, shape again, and cut until all of the dough is used.
Bake scones
Bake in the center of the oven for 20 minutes or until scones are lightly browned on the top and bottom. Transfer to cooling rack.
Serve
Serve immediately, or store at room temperature in air-tight container for up to 3 days.
Recipe adapted from Levain Bakery.
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