I love oatmeal in any way, shape or form and also for breakfast, lunch or dinner. Imagine the glee I must have felt when I discovered that oatmeal could be a main ingredient in homemade scones.
I make this recipe with either butter or vegetable oil (gotta be honest – scones are more delish when made with butter!). The warm, vanilla aroma of my oat scones is very comforting. Warning – warm scones will not only melt in your mouth, but they’ll make you reach for that extra pat of butter. Be sure to add a chaser of jam or jelly to every morsel.
Prep time: 15 minutes
Bake time: 12 to 14 minutes
Makes: 8 to 10 scones
1½ cups all-purpose unbleached flour
1½ cups oats, uncooked (old-fashioned or quick-cooking)
1 tablespoon baking powder
½ teaspoon salt
1/3 cup granulated, unbleached sugar
½ cup currants, raisins or chocolate chips
1 large egg
1/3 cup milk (whole or low-fat)
2/3 cup unsalted butter, melted (2/3 cup vegetable oil can be substituted for the butter)
½ teaspoon vanilla extract
1. Preheat oven to 425˚F. Line a 12X18-inch baking sheet with parchment paper. Alternatively, you can grease and flour the baking sheet.
2. In a 2-quart mixing bowl, stir the flour, oats, baking powder, salt, sugar with the currants, raisins or chocolate chips; set aside.
3. In a small bowl, and using a fork, mix together the egg, milk, butter or oil and the vanilla.
4. Stir the liquid ingredients into the bowl with the dry ingredients; mix until dough is uniform (do not overmix).
5. With floured hands, gather the dough into a ball. Transfer dough ball to a flat, floured surface and, with a rolling pin, roll it out to a 7 or 8-inch circle. The dough should be about ½-inch thick.
6. Using a 2-inch round cookie cutter, cut into the dough, making concentric circles. Pick up any excess dough and reshape it into a ball, flatten it and cut an extra circle or two (there will be a total of 8 to 10 cut circles).
7. Place dough circles on baking sheet, leaving a 1 to 2-inch space between each one.
8. Place baking sheet on a rack positioned in center of oven.
9. Bake 12 minutes. After 12 minutes, check bottom of one scone by lifting it with a spatula. If underside is golden brown, the scones are done. If not, bake an additional 2 minutes.
Serve warm with butter and fruit preserves.
Text & Photograph ©2011 Nancy DeLucia Real