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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. They are delicious with jam or marmalade, says the Hemet, California reader. I also like them with sharp cheddar cheese or a dab of relish at supper. Ingredients:
1 cup quick-cooking oats |
1-3/4 cup king arthur unbleached all-purpose flour |
1/3 cup plus 1 tablespoon sugar, divided |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup cold butter, cubed |
1/2 cup chopped pecans, toasted |
1 egg |
2/3 cup buttermilk |
1/4 teaspoon ground cinnamon |
Directions:
1. Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
2. Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm. Yield: 8 scones.
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