Oat Scones
Toasted rolled oats worked into a butter scone for a nutty flavour and a slightly heartier bite.
Makes 8 scones · Prep 15 min · Bake 18 min
Ingredients
Dough
- 1 1/2 cups Rolled oats — old-fashioned, divided
- 1 3/4 cups All-purpose flour
- 1 tbsp Baking powder
- 1/3 cup Brown sugar, packed
- 1/4 tsp Salt
- 1/2 cup Cold butter, cubed
- 3/4 cup Buttermilk, cold — more than a plain scone — the oats absorb extra liquid
Instructions
Prep
- Heat the oven to 200°C (400°F) and line a baking sheet.
Oats
- Toast the oats in a dry skillet over medium heat, stirring, until fragrant and lightly golden. (Tip: This is where the nutty flavour comes from — raw oats taste noticeably flatter in the finished scone.)
- Let cool slightly, then pulse two-thirds of the toasted oats in a food processor a few times until coarsely ground. Leave the rest whole.
Dough
- Whisk the ground and whole oats with the flour, baking powder, brown sugar, and salt, then cut in the cold butter until it looks like coarse crumbs.
- Stir in the buttermilk just until it comes together.
Shape
- Pat into a round about 3/4 inch thick and cut into 8 wedges.
Bake
- Arrange on the sheet and bake until golden.
Tips
- Dough felt dry and crumbly: Oats keep absorbing liquid even after mixing, so a dough that looked right a minute ago can tighten up while you're shaping it. A tablespoon or two more buttermilk, worked in gently, fixes this.
- Skip the food processor: If you don't have one, use all whole toasted oats instead — the scone will be a little more textured and rustic rather than a fault.