12/4/06: Cherry-Almond Oatmeal Scones

Source: The Cook's Illustrated Magazine (09/03)

This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.

Makes 8 Scones

1	cup rolled oats (4 1/2 ounces) or quick oats
1/2	cup slivered almonds
1/4	cup whole milk
1/4	cup heavy cream
1	large egg
1 1/2	cups unbleached all-purpose flour (7 1/2 ounces)
1/3	cup granulated sugar (2 1/4 ounces)
2	teaspoons baking powder
1/2	teaspoon table salt
10	tablespoons unsalted butter , cold, cut into 1/2-inch cubes
1/2	cup dried apricots (I used dried cherries instead)
1	tablespoon granulated sugar for sprinkling

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats and almonds 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.
2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3. Pulse flour, 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, almonds, and apricots. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4. 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.