Whole Wheat Oat Scones
Start your morning with a hearty and wholesome treat by baking these delightful Whole Wheat Oat Scones. Featuring nutrient-rich whole wheat flour and the nutty goodness of old-fashioned rolled oats, these scones are perfectly soft, flaky, and just lightly sweetened with a touch of brown sugar and honey. A splash of buttermilk keeps them tender, while vanilla extract adds a hint of warmth. Customize your scones with optional add-ins like raisins, crunchy nuts, or tangy dried cranberries for a personal twist. Ready in under 35 minutes, they’re an ideal choice for a quick weekend breakfast or an afternoon snack. Serve them warm, slathered with butter or your favorite jam, for a comforting homemade treat that’s sure to impress. Perfect for anyone seeking a healthier baked good without sacrificing flavor or texture!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cup cold unsalted butter
- 0.25 cup brown sugar
- 0.75 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 0.5 cup optional add-ins (raisins, nuts, or dried cranberries)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine whole wheat flour, rolled oats, baking powder, baking soda, and salt. Mix thoroughly.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Stir in the brown sugar and any optional add-ins like raisins or nuts.
In a separate small bowl, whisk together the buttermilk, vanilla extract, and honey.
Pour the wet ingredients into the dry mixture. Gently fold the ingredients together with a spatula until just combined (do not overmix).
Turn the dough onto a lightly floured surface. Pat it into a round disc about 7 inches in diameter and 1 inch thick.
Use a sharp knife or a bench scraper to divide the disc into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool slightly on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 102.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1619 mg | 34% | |
*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.
