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1
Preheat oven to 400 degrees.
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2
Using a Food Processor add, Flour, Uncooked Quick Oats, Baking Powder, Baking Soda, Salt, cubed cold butter, Nutmeg and Sugar.
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3
Pulse until butter is combined and looks coarse.
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4
If you don't have a food processor, that's OK, simply combine the above ingredients using a fork or pastry cutter until the mixture resembles coarse cornmeal.
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5
If using a food processor, pour the coarse dry ingredients in a large bowl and create a well.
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6
For those not using a food processor, simply leave the dry ingredients in the same bowl, creating a well.
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7
Pour milk, lightly whisked egg and egg white and mix quickly with your hands until well combined.
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8
This will be pretty sticky.
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9
Add Raisins, Blueberries and Orange Zest and fold into the sticky mixture.
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10
With clean hands, Sprinkle additional oats and sugar on a clean counter top and spread the scone mixture on the dusted counter.
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This will help relieve some of the stickiness.
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12
Also, keeping your hands wet while working with the dough works just a well.
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13
Flatten the dough mixture with your hands to about 1/2 inch thick and cut out 1/2 inch circles until all the dough is used.
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14
Take a Knife and cut the circles in half.
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15
Lightly spray a baking pan with non-stick cooking spray.
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16
Place these uncooked scone halves on the pan.
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Brush with egg wash and bake for 15 minutes or until the scones look puffy and golden brown.
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Pull out and cool the scones on cooling racks.
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Once Completely cooled, take the halves and cut them once more at an angle.
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These should resemble small triangle servings.
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Quick Tips: If using fresh or thawed blueberries, be aware of the amount of moisture.
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They will produce more of a wet and sticky dough mixture, to accommodate to this simply sprinkle more oats/sugar on the board when preparing the circle cut outs.
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Use the top of a cup or a circle cookie cutter to assist with perfect circle cut outs.
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24
Enjoy by them selves or with Hot Tea or with Coffee.
