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Oatmeal Scones


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  • 2 1/2 C old-fashion rolled oats
  • 1/4 C whole milk
  • 1/4 C heavy cream
  • 1 large egg
  • 1 1/2 c all-purpose flour
  • 1/3 C sugar, plus 1 T for sprinkling
  • 2 t baking powder
  • 1/2 t salt
  • 10 T cold unsalted butter, cut into 1/2 -inch cubes



Step 1

Toast oats in a 375 degree oven for 7 to 9 minutes. Remove 2 T of toasted oats for dusting. Turn oven up to 450 degrees.

Wisk the milk, cream, and eggs, set aside 1 T for glazing.

Pulse flour, 1/3 C sugar, baking powder, and salt for 1 second. Scatter butter and pulse until mixture looks like cornmeal.

Put oats and flour mixture in a bowl. Add liquid softly until cohesive mass.

Dust counter , pat out mixture until it reaches 7 inches round, brush with reserved cream mixture and sugar.. Cut into wedges, place on parchment-lined baking sheet.

Bake for 12 to 14 minutes. 12 small scones= 10 minutes cooking Rack to cool.

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