1 c All-purpose flour; unbleache --or whole wheat pastry flou 1 c Rolled oats 3 tb Light brown sugar, packed 1/4 ts Salt 6 tb Unsalted butter; cold --cut into pieces 1 Egg 1/2 c Half and half Apple-pear butter: 1/4 lb Dried apples; unsulphered 2 oz Dried pears 2 c Apple juice; unsweetened --or pear juice 2 ts Ground cinnamon 1 ts Ground allspice 1/2 ts Ground cloves 2 tb Unsalted butter Recipe by: The Art of Quick Breads, Beth Hensperger Preheat oven to 375 degrees; grease a baking sheet or line with parchment. Combine the flour and oats in the workbowl of a food processor and process until the oats are ground. In a medium bowl, combine the flour mixture, brown sugar, baking powder and salt. Cut in the butter wiht a fork or a heavy-duty electric mixer until hte mixture resembles coarse crumbs. In a small bowl, whisk tog
ether the egg and half and half. Add to the dry mixture and stir until a sticky dough is formed. Turn the dough out onto a lightly floured surface and knead about 6 times, just until the dough holds together. Pat the dough into a 3/4-inch thick round about 8 inches in diameter. Cut out the scones with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones about 1 inch apart on the baking sheet. Bake for 15 to 18 minutes until crusty and golden brown. Serve immediately, split in half and spread with Apple-Pear Butter. To make Apple-Pear Butter, combine the apples, pears, juice and spices in a heavy saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes, stirring occasionally. Remove from the heat, stir in the butter and cool. Puree in a blender or food processor until smooth. Scrape into a springtop glass jar and refrigerate until needed. Makes about 2 cups, keeps for about 2 months. Penny Halsey (ATBN65B). -----
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