Susie's Cran Oat Scones
Scones With Rasberries And White Chocolate



Title: Scones With White Chocolate And Rasberries
Yield: 6 Servings
[Note: You can use fruits, nuts, struesel, or a combination of all
of these. My personal favorite is raspberries and white chocolate chips.
I use about 1/2 cup of each. Maybe a little less. Use an ice cream scoop
for more uniform scones. ]

2 cup Flour
1/4 cup Sugar
1/8 tsp Salt
1 Tbsp Baking Powder
1 Whipping Cream, No-Substitutes!
2 tsp Vanilla

Don't substitute anything else for the whipping cream. The recipe won't
be the same! Mix together the dry ingredients. If you wish to use any
fruits or nuts or chocolate chips, mix them in before adding the cream.
If using fruit, either use fresh fruit or frozen fruit(not the kind
packed in syrup). Stir the whipping cream into the dry mixture just
until mixed. Start by adding 1 cup. Then a little as needed. You might
not need the whole 1- 1/4 c. Put scoopfuls of dough onto pam sprayed
baking sheet or parchment paper. Or preheated baking stone. Sprinkle
with sugar. Bake at 400 for approx 18 - 20 minutes or until lightly
browned. Insert toothpick in center to confirm doneness.


This is another really good scone recipe from Food Network. Im sure you
could add frozen rasberries and white chocolate to these. These are more
like the traditional triangular scones you find at places like Starbucks.


Susie's Cran Oat Scones

2 cup all-purpose flour
1/2 cup oatmeal
6 Tbsp sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
10 Tbsp cold unsalted butter
1/2 cup dried cranberries
3/4 cup buttermilk

[Note: I put dried cranberries and white chocolate in these.]
Preheat the oven to 375 degrees F. In a bowl, combine the flour, oatmeal,
sugar, baking powder, baking soda, and salt. Using a pastry blender, cut
the cold butter into the dry ingredients until the dough is crumbly. Fold
in the cranberries. Add the buttermilk and stir lightly with a wooden
spoon until the dough comes together to form a ball. (The dough will be
sticky, but resist the temptation to overwork it.) On a lightly floured
surface, pat the dough into a large circle about 2 inches thick. Cut the
dough into wedges. With a spatula, transfer the wedges to a baking sheet
lined with parchment and bake for 22 minutes, or until the edges are
lightly browned. Cool on a wire rack. Best served warm and on the day they
are made.

**Cook Suggests: You can also brush the tops of the scones with cream and
sprinkle with turbinado sugar before baking to add a little crunch and
some extra sweetness. The recipes for this program, which were provided by
contributors and guests who may not be professional chefs, have not been
tested in the Food Network's kitchens. Therefore, the Food Network cannot
attest to the accuracy of any of the recipes.

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