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
Ingredients:
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute and is a member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
