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Bear Moon Bakery Golden Raisin Oatmeal Scones
4 T. orange juice
1/2 C. golden raisins
1 1/2 C. all-purpose flour, preferably organic, such as Heartland Mills
1/4 C. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 lb. unsalted butter
1 1/4 C. rolled oats, preferably organic
1/2 C. buttermilk, plus a few more tablespoons for brushing on top
Sugar, for sprinkling (regular sugar, or turbinado sugar, also called sugar in the raw or coarse sugar)
Preheat oven to 350°F. Pour the orange juice over the raisins and set aside. In a medium-size bowl, sift together flour, sugar, baking powder, baking soda and salt. Work the cold butter into the dry ingredients with fingertips or a pastry cutter until the mixture resembles coarse cornmeal. (A few larger pieces of butter are fine — they add to the flakiness.) Add the raisin/orange juice mixture and the oats. Stir with a fork to combine.
Add the buttermilk and stir just until the dough gathers in a ball. (If the dough appears a little dry, add a teaspoon or so more buttermilk.) Do not overwork the dough!
Turn the dough out onto a lightly floured surface. Shape the dough into a round about 1 inch tall and 8 inches across. Cut the round into 8 wedges. Place on a parchment-lined or ungreased baking sheet. Brush lightly with buttermilk and top with sugar. Bake in preheated oven for 25 to 30 minutes, just until the top is lightly golden.
Makes 8 scones.
Source: Bear Moon Bakery
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