Recipe

Candied Orange-oat Scones Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 375° & position a rack in the center.
Step #2 In a medium skillet, stirring constantly, toast the oats over moderately high heat, until golden & fragrant, about 5 mins.
Step #3 Transfer to a plate to cool completely.
Step #4 In a large bowl, mix the flour with the granulated sugar, baking powder & salt.
Step #5 Using 2 knives or a pastry mixer, cut in the butter until the pieces are the size of small peas.
Step #6 Stir in the rolled oats & candied orange peel.
Step #7 Make a well in the center & pour in the buttermilk.
Step #8 Stir with a wooden spoon just until the dough is evenly moistened.
Step #9 Transfer the dough to a floured surface & pat it into an 8-inch round about 1/2 inch thick.
Step #10 Pinch together any cracks around the edges.
Step #11 Brush the dough with the heavy cream & sprinkle it with the demerara sugar.
Step #12 Cut the round into 8 wedges & transfer them to a baking sheet.
Step #13 Bake the candied orange-oat scones for about 25 mins, or until golden on top & bottom.
Step #14 Transfer the scones to a wire rack to cool slightly.
Step #15 Serve with softened butter & marmalade.
Step #16 Make Ahead: The scones can be stored in an airtight container overnight.
Enjoy the Candied Orange-Oat Scones recipe

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