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Name: Oatmeal Scones
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: English
Ingredients: 1 1/2 cups Old-fashioned rolled oats or quick oats; 1/4 cup Whole Milk; 1/4 cup Heavy cream; 1 Egg large; 1 1/2 cups All purpose flour; 1/3 cups Sugar; 1 tablespoon Sugar for sprinkling on scones; 2 teaspoon Baking Powder; 1/2 teaspoon Salt; 10 tablespoon Unsalted butter cut into 1/4 inch cubes and chilled

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INGREDIENTS

1 1/2 cups Old-fashioned rolled oats ; or quick oats
1/4 cup Whole Milk
1/4 cup Heavy cream
1 Egg ; large
1 1/2 cups All purpose flour
1/3 cups Sugar
1 tablespoon Sugar ; for sprinkling on scones
2 teaspoon Baking Powder
1/2 teaspoon Salt
10 tablespoon Unsalted butter ; cut into 1/4 inch cubes and chilled

Servings

INSTRUCTIONS

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats out over a baking sheet and toast in the oven until lightly browned, about 8 minutes. Let cool on a wire rack. Increase oven temperature to 450 degrees. When the oats are cooled, measure out 2 tablespoons (for dusting the counter) and set aside. Line a second baking sheet with parchment paper.

Whisk the milk, cream and egg together in a large measuring cup. Remove 1 tablespoon to a small bowl and reserve for glazing.

Pulse the flour, sugar, baking powder, and salt in a food processor until combined, about 4 pulses. Scatter the butter evenly over the top and process until the mixture resembles coarse corn meal, 12-14 pulses.

Transfer the mixture to a medium bowl and stir in the cooled oats. Fold in the milk mixture using a rubber spatula until large clumps form. Gently knead the mixture in the bowl with your hands until the dough forms a cohesive mass. (I skipped the kneading step and it worked fine.)

Dust the counter with half the reserved oats. Turn the dough out onto the counter and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick. Cut the dough into 8 wedges and place on the prepared baking sheet. Brush with the reserved milk mixture and sprinkle with 1 tablespoon sugar.

Bake until golden brown, 12 to 15 minutes. Let the scones cool on the baking sheet for 10 minutes. Let the scones cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and let cool completely, about 30 minutes.

NOTES

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Oatmeal Scones

1 1/2 cups Old-fashioned rolled oats or quick oats
1/4 cup Whole Milk 
1/4 cup Heavy cream 
1  Egg large
1 1/2 cups All purpose flour 
1/3 cups Sugar 
1 tablespoon Sugar for sprinkling on scones
2 teaspoon Baking Powder 
1/2 teaspoon Salt 
10 tablespoon Unsalted butter cut into 1/4 inch cubes and chilled

Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Spread the oats out over a baking sheet and toast in the oven until lightly browned, about 8 minutes.  Let cool on a wire rack.  Increase oven temperature to 450 degrees.  When the oats are cooled, measure out 2 tablespoons (for dusting the counter) and set aside.  Line a second baking sheet with parchment paper.

Whisk the milk, cream and egg together in a large measuring cup.  Remove 1 tablespoon to a small bowl and reserve for glazing.

Pulse the flour, sugar, baking powder, and salt in a food processor until combined, about 4 pulses.  Scatter the butter evenly over the top and process until the mixture resembles coarse corn meal, 12-14 pulses.

Transfer the mixture to a medium bowl and stir in the cooled oats.  Fold in the milk mixture using a rubber spatula until large clumps form.  Gently knead the mixture in the bowl with your hands until the dough forms a cohesive mass.  (I skipped the kneading step and it worked fine.)

Dust the counter with half the reserved oats.  Turn the dough out onto the counter and dust the top with the remaining oats.  Gently pat the dough into a 7-inch circle about 1 inch thick.  Cut the dough into 8 wedges and place on the prepared baking sheet.  Brush with the reserved milk mixture and sprinkle with 1 tablespoon sugar.

Bake until golden brown, 12 to 15 minutes.  Let the scones cool on the baking sheet for 10 minutes.  Let the scones cool on the baking sheet for 10 minutes.  Serve warm or transfer to a wire rack and let cool completely, about 30 minutes.

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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 8

Calories: 465
Calories from Fat: 168 (36%)

Amt Per Serving		% DV

	Total Fat 18.6g	25 %
	Saturated Fat 10.5g	53 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.5g
Cholesterol 69.7mg		21 %
Sodium 105.3mg		4 %
Potassium 155.7mg		4 %
Total Carbohydrate 68.7g		20 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 64.9g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 465

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