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Oat Scones with Apple-Pear Butter
---------- Recipe via Meal-Master (tm) v8.05
Title: Oat Scones with Apple-Pear Butter
Yield: 12 Servings
1 c All-purpose flour; unbleache
--or whole wheat pastry flou
1 c Rolled oats
3 tb Light brown sugar, packed
1/4 ts Salt
6 tb Unsalted butter; cold
--cut into pieces
1/2 c Half and half
1/4 lb Dried apples; unsulphered
2 oz Dried pears
2 c Apple juice; unsweetened
--or pear juice
2 ts Ground cinnamon
1 ts Ground allspice
1/2 ts Ground cloves
2 tb Unsalted butter
Recipe by: The Art of Quick Breads, Beth Hensperger
Preheat oven to 375 degrees; grease a baking sheet or line with
parchment. Combine the flour and oats in the workbowl of a food processor
and process until the oats are ground. In a medium bowl, combine the flour
mixture, brown sugar, baking powder and salt. Cut in the butter wiht a fork
or a heavy-duty electric mixer until hte mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and half and half. Add to the dry
mixture and stir until a sticky dough is formed. Turn the dough out onto a
lightly floured surface and knead about 6 times, just until the dough holds
together. Pat the dough into a 3/4-inch thick round about 8 inches in
diameter. Cut out the scones with a 2-inch biscuit cutter to make 12 to 14
smaller scones. Place the scones about 1 inch apart on the baking sheet.
Bake for 15 to 18 minutes until crusty and golden brown. Serve immediately,
split in half and spread with Apple-Pear Butter.
To make Apple-Pear Butter, combine the apples, pears, juice and spices
in a heavy saucepan and bring to a boil. Reduce the heat to a simmer and
cook, uncovered, for 30 minutes, stirring occasionally. Remove from the
heat, stir in the butter and cool. Puree in a blender or food processor
until smooth. Scrape into a springtop glass jar and refrigerate until
needed. Makes about 2 cups, keeps for about 2 months. Penny Halsey
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