Oatmeal Scones
Elevate your breakfast or tea-time experience with these hearty and wholesome Oatmeal Scones, a perfect balance of rustic charm and tender crumb. Made with old-fashioned rolled oats, a mix of all-purpose and whole wheat flours, and a touch of brown sugar for natural sweetness, these scones are lightly spiced with cinnamon for a cozy flavor boost. Buttermilk and cold butter promise a flaky, melt-in-your-mouth texture, while optional add-ins like raisins, dried cranberries, or nuts let you customize each batch to your cravings. Ready in just over 30 minutes, these golden-brown wedges are easy to prepare and even easier to love. Enjoy them warm, straight from the oven, with a drizzle of honey, a dollop of jam, or a smear of creamy butter for a comforting, homemade treat that's as nourishing as it is delicious. Perfect for weekend baking or a delightful weekday pick-me-up!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.25 cup Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: Raisins, dried cranberries, or nuts
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, and salt.
Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing.
If using optional add-ins, gently fold them into the dough.
Lightly flour a clean surface and turn the dough out onto it. Gently shape the dough into a circle about 7-8 inches in diameter and 1-inch thick.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges and place them on the prepared baking sheet, leaving space between each wedge.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the scones to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, optionally with butter, jam, or honey.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 15.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 206 mg | 4% | |
*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.
