Oatmeal Scones With Dried Apricots And Cranberries

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I found this recipe on the new york daily news website. One of the reasons i like this recipe so much is that it uses the food processor, which combines the scone dough beautifully. If you don't have a food processor you can use your hands, and i can guarantee a good workout in the process. Another reason i like this recipe is because it uses dried cranberries (craisins). I love these little babies.

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Steps

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Adjust the oven rack to center position and heat oven to 375 degrees.

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Spread the oats in an even layer onto a jelly roll pan or cookie sheet.

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Place in the oven and toast until golden brown and fragrant , about 8 to 10 minutes.

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Remove from the oven and cool completely.

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Wipe the sheet , line with some parchment paper and increase oven temperature to 400 degrees.

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Place the flour , sugar , baking powder , baking soda and salt in the bowl of a food processor fitted with a steel blade.

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Blend briefly to combine.

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Evenly distribute the butter over the dry ingredients and process for a half-dozen 1-second pulses.

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Add the oats and fruit and pulse an additional 6 times , or until the largest piece of butter is about the size of a pea.

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Transfer to a large bowl.

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Stir the buttermilk and egg together in a small bowl or large measuring cup until well-combined.

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Add the mixture to the dry ingredients and mix with a fork or rubber spatula until dough begins to form large wet clumps.

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Turn ont.

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Ingredients

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rolled oats, all-purpose flour, light brown sugar, baking powder, baking soda, salt, unsalted butter, apricot, dried sweetened cranberries, buttermilk, egg