Recipe by Jenny Sanders
Most scones ARE cooked; they're better that way. What I mean, of course, is that these are made with leftover cooked oatmeal. The only way to get leftover oatmeal in my house is to make extra and hide enough for these right away. There is nothing more comforting on a cold winter morning than a big bowl of oatmeal - except for these scones, with a little butter and honey and a nice pot of tea.
Top Review by Meowmix318
This was just great! I had a lot of extra leftover oatmeal and was looking for a way to use it up, other than just eating it. I added more honey as suggested by other reviews. Also I made a few scones with chocolate chips, strawberry jam, and other great flavorings just to give it some variety. But the ones I left plain were just great. And also I used applesauce instead of butter to reduce the fat content. I also used soymilk instead of milk and I omitted the salt. This is wonder and I plan on making this again many times in the future!
- 2 tablespoons butter
- 2 tablespoons honey
- 1 cup cooked oatmeal
- 2⁄3 cup milk
- 1 3⁄4 cups whole wheat flour (or a bit more)
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
Directions See How It's Made
- Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
- Mix in the milk, half at a time.
- Mix the flour, baking powder, and salt.
- You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
- Mix the flour into the oatmeal.
- If the mixture seems too moist, add a little more flour.
- (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
- Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.