Oatmeal Pear Nut Vanilla Butternut Scones

Oatmeal Pear Nut Vanilla Butternut Scones

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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!!!

Rating:

★★★★★ 1 vote

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

How to Make Oatmeal Pear Nut Vanilla Butternut Scones

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.

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