Cooked Oatmeal Scones
Start your morning with these delightfully tender Cooked Oatmeal Scones, a unique twist on the classic scone recipe. Made with hearty rolled oats cooked to creamy perfection, these scones boast a moist texture and a comforting, nutty flavor that sets them apart. The dough comes together effortlessly with pantry staples like all-purpose flour, milk, and a touch of vanilla, while optional mix-ins such as raisins, nuts, or chocolate chips allow for endless customization. Perfectly golden and slightly crumbly, these scones are ready in just 35 minutes and make an ideal breakfast or snack. Serve them warm, topped with butter, jam, or honey, for a cozy treat that’s impossible to resist. Perfect for oatmeal lovers and baked good aficionados alike!
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Recipe Information
Ingredients
- 120 grams rolled oats
- 240 ml milk
- 85 grams unsalted butter
- 200 grams all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 75 grams optional mix-ins (e.g., raisins, nuts, chocolate chips)
Instructions
In a small saucepan, combine the rolled oats and milk. Cook over medium heat, stirring occasionally, until the oatmeal is soft and thickened (about 5 minutes). Remove from heat and let cool to room temperature.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
In a separate bowl, beat the egg and stir in the vanilla extract. Add the cooled oatmeal mixture to the egg and mix until combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir the ingredients together until a soft dough forms. If using optional mix-ins like raisins or nuts, fold them in now.
Transfer the dough to a lightly floured surface and gently knead it a few times. Pat the dough into a circle about 2.5 cm (1 inch) thick.
Cut the circle into 8 wedges and place them on the prepared baking sheet, spaced slightly apart.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool slightly on a wire rack. Serve warm or at room temperature with butter, jam, or a drizzle of honey.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2776 mg | 121% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 93.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 496 mg | 38% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
