Sunflower Oatmeal Scones
Start your morning with the wholesome goodness of Sunflower Oatmeal Scones, a rustic yet refined treat that’s perfect for breakfast or an afternoon snack. These scones combine the nutty crunch of sunflower seeds with the hearty texture of old-fashioned rolled oats, balanced by a touch of sweetness from brown sugar and honey. Made with a tender, buttery dough that’s enriched with creamy buttermilk and fragrant vanilla, these scones are baked to golden perfection in just under 20 minutes. Topped with optional oats or sunflower seeds for extra texture, they’re as visually appealing as they are delicious. Serve them warm with a dollop of butter or a drizzle of honey for a comforting homemade delight. Simple, nutritious, and easy to prepare, this recipe is an excellent choice for anyone seeking a balanced, flavor-packed baked good.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 1/3 cup Brown sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Cold unsalted butter, cubed
- 3/4 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1/2 cup Sunflower seeds
- 1 tablespoon Honey
- Optional: Extra oats or sunflower seeds for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the buttermilk, vanilla extract, and honey.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the sunflower seeds, distributing them evenly throughout the dough.
Turn the dough out onto a floured surface and gently bring it together into a disk about 1 inch thick. Avoid kneading or overworking the dough.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle extra oats or sunflower seeds on top for added texture.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and firm to the touch.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These scones are delicious on their own or with a dollop of butter or a drizzle of honey.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 110 mg | 8% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 914 mg | 19% | |
*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.
