Oat Scones
Oat Scones

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, oat scones. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

The scones have wonderful texure and a nice blend of oat flavor. At least, these simple oat scones do. Moist and tender, with a nutty richness from the addition of quick oats, they're best enjoyed right out of the oven alongside a big jar of homemade raspberry jam. I like to sprinkle some uncooked oats on the top, for garnish.

Oat Scones is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Oat Scones is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook oat scones using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oat Scones:
  1. Make ready Dry
  2. Take 1 1/2 cups whole wheat pastry flour
  3. Make ready 2 cups rolled oats
  4. Make ready 1/4 cup brown sugar
  5. Take 4 tsp baking powder
  6. Get 1/2 tsp salt
  7. Make ready 1/2 tsp nutmeg
  8. Prepare 1/2 tsp cinnamon
  9. Make ready 1/2 cup chopped walnuts, dried currants, or other fruits or nuts
  10. Make ready Wet
  11. Get 1 egg
  12. Get 1/2 cup butter
  13. Get 1/2 cup whole milk
  14. Make ready 1 tsp vanilla
  15. Prepare 2 tbsp maple syrup

What alchemy gives scones their crumbly, buttery texture? And what wizardry it took to maintain that texture, after a little more than half. This recipe calls for currants, but I like to sometimes add a variety of dried fruits. A hearty but light scone that's perfect for tea time.

Instructions to make Oat Scones:
  1. Preheat oven to 425
  2. Melt butter until fully liquid. Set it aside to give it time to cool a little
  3. Lightly grease a baking sheet or two
  4. In a large bowl, mix the dry ingredients. Make well in the center.
  5. In a small bowl, beat egg until frothy. Stir in the remaining wet ingredients, being careful to not let the butter cook the egg.
  6. Pour wet ingredients into the well in the dry, and mix gently to create a soft dough
  7. Pat dough into two 1/2 inch thick circles on the prepared baking sheet(s).
  8. Score each circle in 8 wedges
  9. Bake 15 minutes. Serve scones warm, or store covered to prevent them from drying out.

This recipe calls for currants, but I like to sometimes add a variety of dried fruits. A hearty but light scone that's perfect for tea time. Be the first to rate & review! These flaky scones are particularly good because the oats are toasted first, adding a pleasantly nutty flavor. Share: Rate this Recipe Brush tops with reserved egg and sprinkle with oats.

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