1/1 Photo of Cooked Oatmeal Scones
Jenny Sanders's Note:
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.
My Private Note
Units: US | Metric
- 1Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
- 2Mix in the milk, half at a time.
- 3Mix the flour, baking powder, and salt.
- 4You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
- 5Mix the flour into the oatmeal.
- 6If the mixture seems too moist, add a little more flour.
- 7(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.
- 8Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
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Nutritional Facts for Cooked Oatmeal Scones
Serving Size: 1 (45 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 183.2
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.5 g
- Cholesterol 10.4 mg
- Sodium 363.5 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 3.8 g
- Sugars 4.5 g
- Protein 5.5 g