Oatmeal Scones

I've made scones with leftover cooked oatmeal before, but these do not require such a level of advance planning, or lack of advance planning, whichever it is that produces quantities of leftover cooked oatmeal. These don't need the overnight soak that Oatmeal Farls require, either, although I will admit I like the Oatmeal Farls just a little better. These will certainly do in a pinch, though!

Twenty four scones will be quite small; just the thing to serve with afternoon tea. Eight or 12 will be more suited for breakfast. In either case you can expect these to disappear quickly. 

8 to 24
30 minutes - 15 minutes prep time

2 cups soft unbleached flour
1 cup quick cook oats
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1 1/4 cups buttermilk

Preheat the oven to 400°F. Line a baking tray with parchment paper and dust it with flour.

Mix the flour, oats, baking powder and salt in a mixing bowl. Cut in the butter until it is about the size of small peas, then stir in the buttermilk. Work just enough to form a smooth dough. You may need to add a spoonful or so more buttermilk.

Transfer the dough the prepared parchment paper. Pat it out into a neat rectangle about 1" thick, and cut it into however many scones you would like to have. Space them out a bit.

Bake for 15 to 18 minutes until firm and just showing a little colour.





Last year at this time I made Crispy Spicy Roasted Sweet Potatoes. 

Posted in: Ontario Food