Montmorency Cherry-Lemon Oat Scones
Ingredients
Scone
- 1 ¼ cups old-fashioned oats
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoon baking powder
- 4 tablespoons salted butter, chilled and cut into ½-inch pieces
- 1 teaspoon fresh lemon zest
- ¼ cup dried Montmorency cherries, roughly chopped
- ¼ cup low-fat milk (1%)
- 1 whole egg, lightly beaten
Glaze
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- Lemon zest to garnish
Instructions
- 1. Preheat oven to 400o. Lightly coat baking sheet with cooking spray and set aside. 2. Place oats in food processor and grind to the consistency of flour. Add all-purpose flour, sugar and baking powder; pulse to combine. Add butter and lemon zest to flour mixture; pulse until mixture resembles cornmeal. Place flour mixture in a large bowl. 3. Combine milk and egg in a separate small bowl. Add milk mixture and cherries to flour mixture. Mix until dough comes together; lightly knead six to eight times and form into a disc. 4. Place dough on prepared baking sheet and press into a 7-inch circle. Cut lines into, but not through, to create eight wedges. Bake 15 to 18 minutes or until very lightly brown. 5. Combine powdered sugar and lemon juice in a small bowl. Drizzle over warm scones, garnish with zest and cut to serve. Yield: 8 servings
