3/4 cup rolled oats
1/2 cup sugar, preferably raw or demerara, divided
1 tbsp Clabber Girl Baking Powder
3/4 tsp salt
9 tbsp unsalted butter, cut into 1/4-inch bits, chilled
3/4 cup half n half, plus more for glazing the scones
1 1/2 cups spelt flour
1 egg, lightly beaten
3/4 cup corn meal
1 cup dried tart cherries
1. Position a rack in the center of the oven and preheat to 425 F. Line a baking sheet with parchment paper or a silicone baking mat. You may need to use 2 sheets. 2. Whisk together the flour, corn meal and oats, 5 tablespoons of the sugar (reserve the remaining 3 tablespoons as a topping), the baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the half n half, the whisked egg and cherries, and stir just until the dough comes together—it will look rough. 3. Drop the dough in equal portions over the prepared baking sheet. . Lightly brush the tops of each scone with a little half n half and sprinkle each with about 1 teaspoon of sugar. 4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm. Makes 12 – 15 scones
3/4 cup rolled oats
1/2 cup sugar, preferably raw or demerara, divided
1 tbsp Clabber Girl Baking Powder
3/4 tsp salt
9 tbsp unsalted butter, cut into 1/4-inch bits, chilled
3/4 cup half n half, plus more for glazing the scones
1 1/2 cups spelt flour
1 egg, lightly beaten
3/4 cup corn meal
1 cup dried tart cherries
1. Position a rack in the center of the oven and preheat to 425 F. Line a baking sheet with parchment paper or a silicone baking mat. You may need to use 2 sheets. 2. Whisk together the flour, corn meal and oats, 5 tablespoons of the sugar (reserve the remaining 3 tablespoons as a topping), the baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the half n half, the whisked egg and cherries, and stir just until the dough comes together—it will look rough. 3. Drop the dough in equal portions over the prepared baking sheet. . Lightly brush the tops of each scone with a little half n half and sprinkle each with about 1 teaspoon of sugar. 4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm. Makes 12 – 15 scones
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.