Country Scones
This recipe is adapted from the Zingerman's Bakehouse scone recipe in their first cookbook. They joined us for a Book + Supper Club in the winter of 2019.
Ingredients
2 cups 2 tbsp all-purpose flour
3/4 cup granulated sugar
1 1/2 cup 1 tbsp old-fashioned rolled oats
1 tbsp baking powder
1/2 tsp baking soda
2/3 cup dried cherries
1 tsp salt
1/2 cup whole milk
3/4 cup butter, melted
3/4 cup pecans pieces
Method
- In a large bowl combine all of the dry ingredients
- Add the wet and mix until well-combined into a sticky dough
- Scoop a 1/4 cup ball and place on a parchment or silicone mat-lined baking sheet
- Slightly flatten and chill at least 30 minutes or overnight in the freezer
- Heat oven to 325F and bake until golden brown and cooked through (about 15-20 minutes)
- Allow to cool on a wire rack
