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Apple Raisin Scones - Oat Bran Cookbook

This Apple Raisin Scones - Quaker Oat Bran Cookbook recipe uses All Purpose Flour, Sugar, Baking Powder, Cinnamon, and Margarine. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1/3 cup
• 1 cup
• 2/3 cup
• 1/2 cup
• 1/3 cup
• 2

Method (preview)

1. 1

   Heat oven to 400F.

2. 2

   Combine flour, sugar, baking powder and cinnamon; cut in margarine until mixture resembles coarse crumbs.

3. 3

   Stir in oat bran, apples and raisins.

4. 4

   Add combined water and egg whites, mixing just until moistened.

5. 5

   Shape dough to form a ball.

6. 6

   Turn out onto lightly floured surface; knead gently 6 times.

7. 7

   Pat into 9 inch circle on prepared cookie sheet.

8. 8

   Score dough into 8 wedges; do not separate.

9. 9

   Bake 18 to 20 minutes or until light golden brown.

10. 10

    Break apart; serve warm with jelly.

11. 11

    Sodium 275 mg, Cholesterol 0 mg.

12. 12

    Posted to VegRecipe and Bread Bakers 8/99 by JoAnn

13. 13

    Recipe from the Quaker Oat Bran Cookbook ISBN 0-88176-706-9

14. 14

    BEGIN bread-bakers.v099.n040 -------------- 001 - "J. Mathew"

15. 15

    I have just bought, and received a new oven, an electric

16. 16

    Convection/regular Thermador. Any peculiarities re bread baking in that

17. 17

    Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html

18. 18

    Ciabatta with Olives and Italian Herbs

19. 19

    Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours.

20. 20

    Sponge starter (preferably at room temperature)

21. 21

    Preheat oven to 450 degrees Fahrenheit for at least 30 minutes prior to baking.

22. 22

    In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes.

23. 23

    Roll each portion into a roughly oval shape approximately 3/4" thick.

24. 24

    Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped.

25. 25

    Remove from oven; cool on wire rack.

26. 26

    For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve.

27. 27

    For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly.

28. 28

    Serve immediately.

29. 29

    Desired toppings and/or additions (see below)

30. 30

    Place baking stone in oven. Preheat oven to 450F for at least 30 minutes prior to baking.

31. 31

    Insert metal blade in work bowl of food processor.

32. 32

    Add flours, cayenne pepper, ground ginger, salt, and sugar.

33. 33

    Pulse to blend.

34. 34

    Add yeast and any other ingredient additions (flavors, spices, herbs, etc.).

35. 35

    Pulse 5 or 6 times to blend well.

36. 36

    Add olive oil and warm water; process about 45-60 seconds, or until dough forms a ball in the work bowl.

37. 37

    Remove dough to flat, floured board. Divide into two equal-sized pieces.

38. 38

    Gently place shaped piece on pizza peel or baking sheet sprinkled with corn meal. Repeat for the other piece of dough.

39. 39

    Place pizza peel or baking sheet in a warm, draft-free location until dough pieces are puffy, about 25-30 minutes.

40. 40

    Using end of wooden spoon, make depressions in dough.

41. 41

    Brush lightly with olive oil.

42. 42

    If using topping ingredients, sprinkle them on at this time.

43. 43

    Turn oven down to 400 degrees (375 if using convection) Fahrenheit.

44. 44

    Place dough pieces on heating baking stone in oven; bake for approximately 13-15 minutes, or until bread is golden brown.

45. 45

    Remove to cooling racks and cool briefly before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours).