Oatmeal Pear Nut Vanilla Butternut Scones Recipe

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Oatmeal Pear Nut Vanilla Butternut Scones

Billie Neal

By
@WildExpectation

I made this recipe using two scone recipes I think I got them both off of JAP.
"Make Them Your Own Scones"
"Maple Nut Pear Oatmeal Scones"
I used the things I like which did happen to be pears, oats and nuts, pecans to be specific.
I think next time I might use honey syrup and/or walnuts or not. I really liked the way they came out with this recipe. I know I will eventually change it up.
Please, posts any variations you make that you like how they turn out and LET ME KNOW because I have fallen head over heels in love with scones!!!
Enjoy!!! an don't forget to make them your own!!!


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Comments:

Serves:

several

Ingredients

2 c
all purpose flour
3 c
whole wheat flour
1 c
quick cooking oats
2 Tbsp
baking powder
1 tsp
baking soda
1 - 2 tsp
fine sea salt
1 tsp
cream of tartar
1 c
sugar
1 tsp
nutmeg
1/2 tsp
cinnamon
1 c
"frozen" or very cold butter or margarine
1 large
egg
2 tsp
vanilla butternut extract (i used lorann)
2 small
"fruit cups" / fresh (anykind) chopped, juice reserved
1 c
chopped pecans
reserved fruit juice
milk as needed to make 1 1/2 to 2 cups of liquid

Directions Step-By-Step

1
Preheat oven to 400 degrees. Lightly grease baking sheet/sheets.
2
In a large bowl combine dry ingredients. Grate frozen butter or use a pastry cutter or two knifes to cut into pea sized pieces and well incorporated.
***If grating is small enough you may not need to cut it in, just make sure it is well incorporated.
***It is very wise to buy a pastry cutter if you make pastry doughs or pie doughs often.
3
In a measuring cup, beat the egg, then add extract and juice to make 1 1/2 to 2 cups of liquid. If needed add milk to make 1 1/2 to 2 cups of liquid. Put in 1 1/2 cups then add a tablespoon at a time to the right consistency which is sticky.
4
Quickly add the egg mixture to the dry ingredients, mixing until just blended and the dough is well moistened.
***The dough will be sticky.
5
Fold in drained fruit and nuts.
6
Turn the dough out onto a well-floured surface and be sure it is combined. You should see lumps of butter in the dough.
7
Flour your hands and a rolling pin and roll the dough 1/2" to 3/4" thick in a circle or rectangle (which ever is your preference) and cut into wedges.
Place wedges on the prepared baking sheet/sheets. Make sure you separate them and have a little space between to allow them to bake appropriately.
***These are not recommended for the drop method.
8
Bake for 15 minutes. The scones should be crisp and done inside (check with toothpick for doneness, toothpick should come out clean).
9
If after 15 minutes scones aren't done decrease temp to 350 degrees and bake for up to 10 minutes more, checking every 2 or 3 minutes.
10
***You can make a glaze to compliment your flavor combination if desired:
1 tsp. extract of choice
1 Tbsp. milk/water/left over fruit juice
Powdered sugar
Mix extract and liquid, add sugar until desired consistency is reached. Can add spices, juice or zest to the glaze if you'd like.
11
***You can make these in all kinds of tastes and flavors. Just play with it using your favorite flavors, spices and additions. It is a very forgiving scone recipe.