In Love with Scones

I love scones. Not those hockey pucks you find in some coffee houses but tender scones fresh from my oven. I’ve made scones with dried fruit added, pumpkin scones, frozen blueberry/huckleberry scones and oat scones. Sometime back a fellow blogger ( and I were discussing scones. I mentioned oat scones to her and she asked for the recipe. Sorry Debbie that it took so long to get the recipe published.


1 1/2 cups oats, old-fashioned or quick

1/4 cup whole milk

1/4 cup cream

1 large egg

1 1/2 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons butter, sliced and chilled

Preheat oven to 375 degrees with the rack in the middle position of the oven. Place oats on baking sheet and toast in the oven 7 – 9 minutes until lightly browned. Set aside to cool. Increase oven temperature to 450 degrees.

Mix milk, cream and egg in bowl. Using a food processor pulse flour, sugar, baking powder, and salt until combined. Scatter cold butter slices over dry ingredients and pulse until it resembles cornmeal. Transfer mixture to a bowl and add cooled oats. Fold in liquid ingredients until large clumps form. Using your hand continue to mix until the dough comes together.

Cut a parchment paper circle to fit an 8 or 9-inch round pan. Place into the round pan. Place dough in pan. Gently pat to fit pan. Score top into wedges. Brush top lightly with an egg and water mixture then sprinkle with cinnamon sugar. Bake until golden brown, about 15 minutes depending on your oven. Let scones cool in pan on wire rack 5 minutes then remove from pan. Let cool to room temperature about 30 minutes if you can wait. 🙂    Serve warm with butter, your favorite jam or traditional clotted cream.

A day ahead of the scones make the clotted cream.

Clotted Cream

1 1/2 cups heavy whipping cream

1/2 cup buttermilk

Combine cream and buttermilk in a jar. Stir and cover. Let stand at room temperature until mixture thickens, 12 to 24 hours. Refrigerate. Cream will continue to thicken in the refrigerator.


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