Oat Scones. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk.
This recipe makes for a terrific treat or an easy addition to breakfast. Crumbly, buttery, and golden brown, this scone will taste like it is straight from the bakery. Kid Friendly Buttery and made moist thanks to a secret ingredient, these oat scones are a Scottish-ish riff on everyone's favorite breakfast treat. You can have Oat Scones using 15 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Oat Scones
- Prepare of Dry.
- It’s 1 1/2 cups of whole wheat pastry flour.
- It’s 2 cups of rolled oats.
- You need 1/4 cup of brown sugar.
- You need 4 tsp of baking powder.
- You need 1/2 tsp of salt.
- Prepare 1/2 tsp of nutmeg.
- It’s 1/2 tsp of cinnamon.
- Prepare 1/2 cup of chopped walnuts, dried currants, or other fruits or nuts.
- It’s of Wet.
- Prepare 1 of egg.
- Prepare 1/2 cup of butter.
- You need 1/2 cup of whole milk.
- Prepare 1 tsp of vanilla.
- Prepare 2 tbsp of maple syrup.
Homemade Scones Don't Say "I Love You". They say I love you SO MUCH. Sprinkle oats onto an ungreased baking sheet. Cut in butter until mixture resembles coarse crumbs.
Oat Scones step by step
- Preheat oven to 425.
- Melt butter until fully liquid. Set it aside to give it time to cool a little.
- Lightly grease a baking sheet or two.
- In a large bowl, mix the dry ingredients. Make well in the center..
- In a small bowl, beat egg until frothy. Stir in the remaining wet ingredients, being careful to not let the butter cook the egg..
- Pour wet ingredients into the well in the dry, and mix gently to create a soft dough.
- Pat dough into two 1/2 inch thick circles on the prepared baking sheet(s)..
- Score each circle in 8 wedges.
- Bake 15 minutes. Serve scones warm, or store covered to prevent them from drying out..
Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generou. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt.