CINNAMON-PEAR OATMEAL SCONES
Print recipe| Serves | 12 |
| Allergy | Egg, Milk |
| Meal type | Appetizer, Bread, Breakfast, Dessert, Snack |
| Misc | Gourmet, Pre-preparable |
| Occasion | Birthday Party, Casual Party, Formal Party, Valentines day |
| By author | EVOO Marketplace |
Ingredients
Scones
- 1 1/2 cup Rolled Oats (Or Quick Oats)
- 1/4 cup Whole Milk
- 1/4 cup Heavy Cream
- 1 Large Egg
- 1 1/2 cup Unbleached All-Purpose Flour
- 1/4 teaspoon Cinnamon (Ground)
- 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
- 1/3 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
- 1 tablespoon Sugar (For Sprinkling)
Pear Marinade
- 1/2 cup Pears (Chopped)
- 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
Directions
| Pear Marinade | |
| Step 1 | |
| Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes | |
| Scones | |
| Step 2 | |
| Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside. | |
| Step 3 | |
| Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing. | |
| Step 4 | |
| Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass. | |
| Step 5 | |
| Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve. | |
Note
Click below to purchase these EVOO Marketplace products online:
Cinnamon Pear Dark Balsamic
