Oat Scones with Dried Cherries and Hazelnuts

Name: Oat Scones with Dried Cherries and Hazelnuts
Yield: Makes 8 scones
Ingredients: 1 1/4 cups, rolled oats or quick oats; 1/4 cup, chopped hazelnuts (skinned); 1/4 cup, whole milk; 1/4 cup, heavy cream; 1 , large egg; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 1/3 cup, granulated sugar (2 1/4 ounces); 2 teaspoons, baking powder; 1/2 teaspoon, table salt; 10 tablespoons, unsalted butter, cold, cut into 1/2-inch cubes; 1/2 cup, chopped dried tart cherries; 1 tablespoon, granulated sugar for sprinkling

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Appears in Cook's Illustrated September/October 2003, America's Test Kitchen TV

Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

SEASON 4

SERVESMakes 8 scones

TIME1¼ hours, plus 30 minutes cooling

has video

WHY THIS RECIPE WORKS

In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generou...

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