If you have Cooks Illustrated web access...

[wallycat]

I'd love the recipe for the Oatmeal Scones.
The magazine at the library was yucky and sticky and I was too afraid to touch many of the pages :rolleyes: :rolleyes:

Do NOT TYPE in the recipe for me...the odds are I'll buy the issue as I am eyeing up the beef stirfry and the mushroom rissoto.

Thanks for listening :)

[jena_lockwood]

if it's in the latest issue (Sept/Oct 2003) it's not posted on the web yet. if it's in a previous issue, let me know which one. i couldn't find oatmeal scones in the search either...

-j

[faceartist]

Here you go wallycat:

OAT SCONES WITH DRIED CHERRIES AND HAZELNUTS


Following is a variation on the recipe for oatmeal scones that appears in the September/October 2003 issue of the magazine. This recipe will be available free on Cook's Extra until October 15, after which it will be available to Web site subscribers only.
OAT SCONES WITH DRIED CHERRIES AND HAZELNUTS
Makes 8 scones

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 if you happen to have some on hand. Once baked, these scones will keep up for up to 3 days in an airtight container at room temperature.

1 1/4 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats
1/4 cup coarsely chopped skinned hazelnuts
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/3 cup (about 2 1/4 ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup chopped dried sour cherries

1. Adjust oven rack to middle position; heat oven to 375 degrees. Toss oats and hazelnuts to combine, spread 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 and nuts are cooled, measure out 2 tablespoons (for dusting work surface) 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, 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 and nuts and add cherries. Using rubber spatula, fold in liquid ingredients until large clumps form. With hand, gently knead dough in bowl until all dry bits are incorporated and dough forms cohesive ball.
4. Dust work surface with half of reserved oat/nut mixture, turn dough out onto work surface and dust top with remaining mixture. 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 milk/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.


July, 2003


Enjoy!

[wallycat]

THANK YOU so much!!!!
I should have looked for the little code they print, but that magazine was truly yucky and messy.

Thanks again!

[faceartist]

You're most welcome. This is one I also wanted to try!

[doggerham]

Has anyone tried these? I just purchased the issue, but wanted to hear any feedback.