Oatmeal Scones Recipe
Oatmeal Scones. .
scones
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Ingredients
- 10 oz unbleached all purpose flour (2 cups, see note)
- 3 oz old fashioned rolled oats (1 cup)
- 1 tablespoon baking powder
- 2 oz granulated sugar (¼cup)
- 1 teaspoon cinnamon
- ½ teaspoon table salt
- 3 oz unsalted butter (cold, cut into 1" chunks)
- 6 oz buttermilk (¾cup)
- 1 ½ oz honey (2 tablespoons)
- 1 large egg
Instructions
- Preheat the oven to 400 °F. Line a ½ sheet pan with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together 10 oz unbleached all purpose flour, 3 oz old fashioned rolled oats, 1 tablespoon baking powder, 2 oz granulated sugar,1 teaspoon cinnamon and ½ teaspoon table salt. Toss in 3 oz unsalted butter and use your fingers to flatten the pieces into flakes.
- Whisk together 6 oz buttermilk,1 ½ oz honey and 1 large egg. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
- Turn the dough out onto a generously floured surface. Sprinkle flour over the dough and lightly knead a few times to bring the dough together.
- Using well-floured hands, pat the dough an 8” round that is 1" thick. Use a sharp knife (not serrated) to cut the round into 8 wedges. Don't use a sawing motion, just press down with the knife. Transfer the scones to the prepared baking sheet. If the scones get distorted while transferring, use your hands to reshape them on the baking sheet.
- Brush the tops with buttermilk and sprinkle with oats and granulated sugar.
- Bake on the middle racks of the oven. The scones are ready when they are golden brown and feel light when lifted. Total baking time 15-20 minutes.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make ahead you can bake and freeze the scones. Defrost and warm in the oven to serve.
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