Oatmeal Scones Recipe

Name: Oatmeal Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats; 1/4 cup whole milk; 1/4 cup heavy cream; 1 large egg; 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces); 1/3 cup granulated sugar (2 1/4 ounces); 2 teaspoons baking powder; 1/2 teaspoon table salt; 10 tablespoons unsalted butter, cut into 1/2-inch cubes (cold); 1 tablespoon sugar, for sprinkling

Servings: persons

1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes (cold)
1 tablespoon sugar, for sprinkling

1
1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
2
2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
3
3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
4
4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats, 1/4 cup whole milk, 1/4 cup heavy cream, 1 large egg, and more.

Yes, Oatmeal Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Scones

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