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Toasted oat scones


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Toasted oat scones 0 Picture


  • 1 cup old-fashioned rolled oats
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup white chocolate chips
  • 1/4 cup dried cherries
  • 1/4 cup dried blueberries
  • 1/2 cup low-fat buttermilk
  • 1 large egg white, lightly beaten
  • 1 teaspoon water
  • 2 teaspoons turbinado sugar



Step 1

1. Preheat oven to 375°.

2. Spread oats on a baking sheet; bake at 375° for 10 minutes. Cool 5 minutes.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine oats, flour, and next 4 ingredients (through salt) in a medium bowl; cut cold butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips, cherries, and blueberries, tossing to combine. Add buttermilk, stirring just until moist (dough will be sticky).

4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into but not through the dough.

5. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Lightly brush egg white mixture over surface of dough; sprinkle evenly with turbinado sugar. Bake at 375° for 25 to 28 minutes or until golden.

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