Sunday, January 23, 2011

Fruit and Nut Scones

I served these warm off the pan for lunch.
There were none of the usual comments like,
"Why did you have to add raisins or nuts?"
All four Gentle men gobbled them up.
  Makes 16

1 c whole walnuts
1 c golden raisins
1/2 c raisins
1/2 c dried apricots quartered
3/4 c and 2 T flour
3/4 c whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
6 T sugar
1 1/4 c rolled oats
9 T unsalted butter
2 tsp orange zest
1/2 c flax seeds
1/2 c and 2 T buttermilk

Toast walnuts in oven for 10 minutes at 300F.  Cool.

Cover raisins and apricots in boiling water.  Soak to soften 5 minutes.  Drain and cool.

In a mixer bowl, mix flour through oats.  With mixer on low, cut in butter to pea size chunks.  Stir in fruit, nuts, zest, and flax seeds.  Gently stir in buttermilk to form a crumbly mass.  Dump onto a floured counter and shape into a large, 1 inch thick square.  Using a pastry cutter, cut large square into four smaller squares.  Cut each smaller square into two triangles.  Then cut each triangle into two smaller triangles. Place 16 triangles on two cookie sheets.  You may have to reshape triangles and smash crumbs onto their sides.  Bake for 25 to 30 minutes at 350F until golden.  Cool on pans.

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