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Scones, San Francisco

Source of Recipe

Amy Winans, Portland Oregon


List of Ingredients

2 1/2 C all purpose flour
1 C old fashioned oatmeal
1/3 C granulated sugar
1 T baking powder
1/2 Tsp salt
1/4 C cold unsalted butter
1/2 C pumpkin seeds
1/4 C dried sour cherries
1/4 C golden raisins
1/3 C cold milk
1 beaten egg yolk
2 T milk


Recipe

Preheat oven to 400 degrees.
In a large bowl combine
flour, oatmeal, sugar, baking powder and salt.
Using a pastry cutter, cut in butter leaving large pea sized pieces. Add fruit and seeds, toss to mix thoroughly.
Add 1/3 C milk and stir to combine. Do not over mix. You do not want to cream the butter. Form large disc of dough oa a floured cutting board. Do not over work the dough.
Cut them into 8 wedges and put on lightly greased or parchment lined baking sheet. Space the wedges out so they brown on all sides.Beat egg yolk with 2 T milk, and brush over scones.
Bake for approximately 25 minutes.
Note;
You can use any variation of dried fruit and nuts, fresh orange or lemon zest, fresh grated ginger, etc...