Red, White & Blue Scones recipe

Temperature: 400 ° F

Ingredients

  • 1-2/3 cup unbleached flour (+ extra for kneading)
  • 1/4 cup + 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup quick-cook oatmeal
  • 1/2 cup butter
  • 1/4 cup shortening
  • 1/4 cup dried tart cherries
  • 1/4 cup dried blueberries
  • 1/4 cup white chocolate chips, chopped
  • 1 6-ounce container vanilla yogurt
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons half-and-half

Instructions

Lightly grease a La Forme Cookie Sheet with butter.
In a large bowl, combine flour, 1/4 cup sugar, cinnamon, baking soda, salt and oatmeal. Mix in butter and shortening with your fingers until mixture resembles course meal. Stir in cherries, blueberries, and white chocolate. Stir in yogurt.
Sprinkle countertop with extra flour, and place dough on top. Knead gently, just until dough holds together. Roll dough out to 1/2" thickness, and cut out 9 rounds with a 2" biscuit cutter; re-roll dough, as needed. Cut each round in half, and place the scones onto the prepared baking sheet. Sprinkle with remaining 2 tablespoons sugar, and bake for 18-20 minutes, until scones are golden on top and set. Cool completely.
Combine confectioners' sugar, vanilla and half-and-half; place into a freezer baggie, snip a tiny piece off one corner, and drizzle glaze over scones. Let glaze set, then serve and enjoy!

Submitted By: M. Bilyeu - Ann Arbor, MI