KitchenAid KFP715WH Use & Care Guide - Page 24

ENGLISH Cranberry Orange Oatmeal Scones Scones 11⁄2 cups (355 ml) all-purpose flour 3⁄4 cup (175 ml) rolled oats 1 tablespoon (15 ml) baking powder 1⁄4 teaspoon (1 ml) nutmeg 1⁄4 teaspoon (1 ml) salt 1 tablespoon (15 ml) plus 1 teaspoon (5 ml) sugar, divided 1⁄3 cup (80 ml) dried cranberries or raisins 1⁄2 teaspoon (2 ml) grated orange peel 1⁄3 cup (80 ml) cold butter or margarine, cut up 1⁄2 cup (120 ml) half and half 1 egg Glaze 1⁄2 cup (120 ml) powdered sugar 1⁄4 teaspoon (1 ml) grated orange peel 1 tablespoon (15 ml) orange juice Position multipurpose blade in work bowl. Add flour, oats, baking powder, nutmeg, salt, and 1 tablespoon (15 ml) sugar. Process until thoroughly mixed, 5 to 10 seconds. Add dried cranberries and orange peel. Process to coarsely chop cranberries, about 5 seconds. Add butter. Pulse until mixture is crumbly, 5 times, about 2 seconds each. Add egg to half and half in measuring cup; beat slightly. With processor running, add through feed tube. Process just until dry ingredients are moistened, 5 to 6 seconds. Turn onto lightly floured surface. With lightly floured hands, knead 2 to 3 times. On greased baking sheet, pat into 7-inch (17.8 cm) circle, 1-inch (2.5 cm) thick. Sprinkle with remaining sugar. With floured knife, cut into 8 wedges. Separate slightly. Bake at 400°F (204°C) for 15 to 20 minutes, until light golden brown and firm when tapped on top. Cool 5 minutes. Meanwhile, position mini work bowl on processor; add all glaze ingredients. Process until smooth and drizzling consistency, 10 to 15 seconds. If necessary, add additional orange juice 1⁄2 teaspoon (2 ml) at a time to desired consistency. Drizzle over warm scones. Serve warm. Yield: 8 scones (1 scone per serving). Per serving: About 270 cal, 5 g pro, 39 g carb, 11 g total fat, 6 g sat fat, 50 mg chol, 270 mg sod. 22