Prep 15 mins
Cook 12 mins
Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, "Alice's Tea Cup", by Haley Fox & Lauren Fox
- 3 cups all-purpose flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3⁄4 cup unsalted butter, cut into 1/2-inch pieces
- 1 cup quick cooking irish oatmeal (such as McCann's Irish Oatmeal) or 1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
- 1 1⁄2 cups buttermilk
- 2 teaspoons vanilla
- 1⁄4 cup heavy cream (for brushing)
- 1⁄4 cup sugar (for sprinkling)
- Preheat oven to 425.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
- Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
- Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
- Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
- Bake scones for about 12 minutes, or until lightly browned.
These scones were soooo good! Mmm, very flakey and soft on the inside with a great crunchy crust on top! I loved the oats in this, they added great texture and taste!
I made a couple of changes due to what I had on hand: I used half whole spelt flour in place of ap and reduced the sugar to 1 tbs for half the recipe. I also reduced the butter a tad and only needed about 1/3 cup milk for half the recipe tomake my dough workable. I opted for reducing the sprinkling sugar to 1 ts in total, which was still plenty for us.
Somehow there was no baking time noted, but mine were done after 20 minutes at 400°F.
The scones came out perfect and Ill make them often again. THANK YOU SO MUCH for sharing a real keeper with us, Kat!
Made and reviewed for Veggie Swap #38 September 2011.
The Irish oatmeal stayed very hard in this recipe. I followed directions too.