Oat Scones for Imbolc

This morning, I made a batch of oatmeal scones for Imbolc - I used this recipe as my base, but put in bits of dried fruit instead of cinnamon chips (though they sound really good, don't they?) and gave the whole thing a little sprinkle of pink sugar in honor of the day. They made for a lovely start to the day with some butter and cherry jam, and I think I'll be having another in a little while with some tea.  They are hearty without being to heavy, and make for good comfort food.

Even so, these are too many scones to eat with just me and my youngest here (and she doesn't eat oats, so really, it's just me).  Fortunately, wrapping them individually and freezing works nicely, and they can be unwrapped and and rewarmed in the oven for about 10-15 minutes at 350F.

Here's the recipe... feel free to adjust the flours to all white or all wheat as desired:

Dried Fruit and Oat Scones

1 1/2 cups old-fashioned oats
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
9 Tablespoons unsalted butter, chilled and cut into pieces
1/2 cup half and half
1 egg
1/2 tsp vanilla extract
1/2 cup dried fruit (assorted or raisins or currants)
sprinkling of colored sugar (optional)

Spread oats out on a baking sheet and toast in 375F oven for 10-12 minutes, until slightly browned.

In food processor, combine flours, sugar, baking powder, salt and cinnamon and whir until combined.  Add butter and continue to pulse until flour is in pea sized bits.  (Manual alternative - combine dry ingredients in a large bowl, add butter bits, and use a pair of table knives to 'scissor' through the mixture to cut butter into dry ingredients until the flour is at a pea-sized consistency.)

In a large bowl, whip together half and half, egg, and vanilla.  Set aside 1 1/2 Tablespoons to brush on scones.  Mix remainder with flour mixture and oats, until nearly mixed, then add fruit bits and continue to mix lightly until a ball begins to form (don't over blend).

Turn dough out onto a floured surface and form a ball approximately 8" across.  Using a floured serrated knife, cut the dough into 8 wedges.

Place wedges on a baking sheet covered with parchment paper, close but not quite touching.  Brush with reserved milk mixture and, if desired, sprinkle with sugar.   Bake at 450F for approx. 15 minutes, rotating pan half way through.

Serve warm.

(shared with Made By You Monday, Mad Skills Monday, Homemaker Monday, Tuesdays At the Table, Get Your Craft On, All Thingz Related,  What's Cooking Wednesday,  Whatever Goes Wednesday, Show and Tell Wednesday, Make It Yours Wednesday, and Hoo's Got Talent?)