Go Back
–+ servings
Hearty Oatmeal Scones – vegetarian recipe
Stav Kogan

Hearty Oatmeal Scones

These oatmeal scones strike the perfect balance between a light, buttery crumb and a wonderfully satisfying chewiness. A go-to recipe for a hearty breakfast or sophisticated afternoon tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 8 large scone
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (90 g / 3.17 oz) rolled oats (old-fashioned, not instant)
  • ½ cup (120 ml / 4.1 fl oz) buttermilk or plain low-fat yogurt
  • ½ cup (60 g / 2.12 oz) whole wheat flour
  • ½ cup (60 g / 2.12 oz) unbleached all-purpose flour
  • 2 tbsp (25 g / 0.88 oz) firmly packed light brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 tbsp (57 g / 2.01 oz) chilled unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • For the Optional Egg Wash
  • 1 large egg
  • 1 tsp (5 ml) water
  • for Perfect Scones
  • Avoid overworking the dough. Mix and knead just until the come together. Overmixing develops gluten, which will make your scones tough instead of tender.
  • Feel free to customize! Add ½ cup of raisins, dried cranberries, chocolate chips, or chopped nuts to the dry for a different flavor profile. A teaspoon of cinnamon also works beautifully.
  • For a make-ahead option, you can prepare the scones up to the point of baking, place them on the baking sheet, cover, and refrigerate for up to 8 hours before baking.

Method
 

  1. Preheat your oven to 400°F / 200°C. Lightly butter a large baking sheet or line it with parchment paper.
  2. In a large bowl, combine the rolled oats and buttermilk (or yogurt).
  3. Let the mixture soak for 15 minutes to soften the oats. 2.
  4. While the oats are soaking, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a separate medium bowl. 3.
  5. Using a pastry blender or your fingertips, cut the chilled butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. This is key for a flaky texture. 4.
  6. Add the lightly beaten egg to the soaked oatmeal mixture and stir to combine.
  7. Pour the wet into the dry and mix with a fork just until a shaggy dough forms.
  8. Do not overmix. 5.
  9. Turn the dough out onto a lightly floured surface and gently knead 4-5 times, just enough to bring it together into a cohesive ball.
  10. Pat the dough into a circle about ¾-inch thick. 6.
  11. Using a sharp knife dipped in flour, cut the circle into 8 equal wedges.
  12. Arrange the scones a few inches apart on your prepared baking sheet. 7. For a glossy, golden-brown finish, whisk together the remaining egg and 1 teaspoon (5 ml / 0.2 fl oz) of water.
  13. Brush this egg wash over the tops of the scones. 8.
  14. Bake for 15 to 17 minutes, or until the scones are risen and golden brown.
  15. Serve immediately while warm, or let cool on a wire rack.
  16. Keep your , especially the butter and buttermilk, as cold as possible. This creates steam pockets while baking, resulting in light, flaky layers.

Nutrition

Calories: 185kcalCarbohydrates: 25gProtein: 5gFat: 8g

Tried this recipe?

Let us know how it was!