Oat Scones. The scones have wonderful texure and a nice blend of oat flavor. Line a baking sheet with parchment paper. Cinnamon Oat Scones are a wonderfully delicious treat featuring simple flavors.

I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be. At least, these simple oat scones do. You can have Oat Scones using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Oat Scones

1. It's of Dry.
2. It's 1 1/2 cups of whole wheat pastry flour.
3. It's 2 cups of rolled oats.
4. Prepare 1/4 cup of brown sugar.
5. Prepare 4 tsp of baking powder.
6. Prepare 1/2 tsp of salt.
7. Prepare 1/2 tsp of nutmeg.
8. It's 1/2 tsp of cinnamon.
9. You need 1/2 cup of chopped walnuts, dried currants, or other fruits or nuts.
10. It's of Wet.
11. You need 1 of egg.
12. It's 1/2 cup of butter.
13. It's 1/2 cup of whole milk.
14. Prepare 1 tsp of vanilla.
15. It's 2 tbsp of maple syrup.

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. Posted for ZWT (and due to my fondness for Stir together oats, flours, sugar, baking powder, baking soda and salt in a large bowl. 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.

Oat Scones instructions

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..

Share: Rate this Recipe Brush tops with reserved egg and sprinkle with oats. These flaky scones are particularly good because the oats are toasted first, adding a pleasantly Recipe By: Grace Parisi. Transfer scones to ungreased cookie sheet. Oats are always a great option in my book because they are cheap, convenient and versatile. You can buy oat flour, but I prefer to throw my oats in the food processor and whiz for a few seconds: voila!