Recipe: Perfect Oat Scones

Oat Scones. Discover a fun and delicious way to enjoy oats with our easy and delicious Scottish Oat Scones recipe made with your favorite Quaker® products. Line a baking sheet with parchment paper. Cinnamon Oat Scones are a wonderfully delicious treat featuring simple flavors.

Moist and tender, with a nutty richness from the addition of quick oats, they're best enjoyed right out of the oven alongside a big jar of homemade raspberry jam. Share: Rate this Recipe Brush tops with reserved egg and sprinkle with oats. What alchemy gives scones their crumbly, buttery texture? You can cook Oat Scones using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Oat Scones

1. It's of Dry.
2. You need 1 1/2 cups of whole wheat pastry flour.
3. Prepare 2 cups of rolled oats.
4. You need 1/4 cup of brown sugar.
5. You need 4 tsp of baking powder.
6. Prepare 1/2 tsp of salt.
7. Prepare 1/2 tsp of nutmeg.
8. Prepare 1/2 tsp of cinnamon.
9. Prepare 1/2 cup of chopped walnuts, dried currants, or other fruits or nuts.
10. It's of Wet.
11. Prepare 1 of egg.
12. You need 1/2 cup of butter.
13. You need 1/2 cup of whole milk.
14. It's 1 tsp of vanilla.
15. Prepare 2 tbsp of maple syrup.

And what wizardry it took to maintain that texture, after a little more than half. Line a baking sheet with a baking mat or parchment paper. Flatten with glass bottom dipped in Cinnamon/Sugar mixture. Vegan raspberry oat scones, made with wholesome spelt flour and rolled oats, are a perfect These raspberry oatmeal scones are my current favourite bake.

Oat Scones instructions

1. Preheat oven to 425.
2. Melt butter until fully liquid. Set it aside to give it time to cool a little.
3. Lightly grease a baking sheet or two.
4. In a large bowl, mix the dry ingredients. Make well in the center..
5. In a small bowl, beat egg until frothy. Stir in the remaining wet ingredients, being careful to not let the butter cook the egg..
6. Pour wet ingredients into the well in the dry, and mix gently to create a soft dough.
7. Pat dough into two 1/2 inch thick circles on the prepared baking sheet(s)..
8. Score each circle in 8 wedges.
9. Bake 15 minutes. Serve scones warm, or store covered to prevent them from drying out..

I don't remember my mom ever making. Posted for ZWT (and due to my fondness for scones). I made a few tweaks to Romney's original recipe, and they are reflected below. I use whole wheat pastry flour here, but you can use unbleached all-purpose flour. This recipe calls for currants, but I like to sometimes add a variety of dried fruits.