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    Home » Breakfast

    Oatmeal Cream Scones

    Feb 19, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Oatmeal Cream Scones - Andrea Meyers

    Sunday mornings we have a fresh hot breakfast instead of the usual eating on the run. Most of the time we have some pancakes or waffles or muffins, but today I had a craving for scones since I hadn’t made any in a while. I’ve been hooked on scones since my first taste of one at a little tea shop in Australia many years ago. These are nice cream scones with lots of toasted whole oats and some dried cranberries, and my family devours them.

    [Updated November 24, 2009.]

    Oatmeal Cream Scones - Andrea Meyers
    Print Pin

    Oatmeal Cream Scones

    Prep Time30 mins
    Cook Time23 mins
    Total Time53 mins
    Course: Bread
    Cuisine: British
    Diet: Vegetarian
    Keyword: cranberries, oatmeal
    Servings: 8 scones
    Calories: 384kcal
    Author: Andrea Meyers

    Equipment

    • baking sheet
    • small bowl
    • food processor with blade attachment
    • 3 or 5-quart mixing bowl
    • silicone spatula
    • parchment paper

    Ingredients

    • 10 tablespoons unsalted butter (cold)
    • 1½ cups old-fashioned rolled oats (or quick oats)
    • ½ cup heavy cream
    • 1 large egg
    • 1½ cups unbleached all-purpose flour
    • ⅓ cup granulated sugar (plus 1 tablespoon for sprinkling)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup dried cranberries
    US Customary - Metric

    Preparation

    • Cut the cold unsalted butter into ¼ cubes and put the cubes back into the frig to keep them cold.
    • Preheat oven to 375° F/190° C. Spread the oats on the baking sheet and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool while preparing the rest of the batter. Set aside two tablespoons of the oats.
    • Increase oven to 450° F/230° C.
    • Whisk together the cream and egg in a small bowl. Remove one tablespoon of the mix and set aside for a glaze.
    • Add flour, sugar, baking powder, and salt to the food processor bowl. Process with 4 to 6 one second pulses. Remove butter cubes from frig and scatter evenly over the top of the dry ingredients. Process with 12 to 14 one second pulses. The mixture should resemble coarse cornmeal.
    • Transfer mixture to the mixing bowl. Stir in the cooled oats and dried cranberries and gently fold in the liquid mixture using the silicone spatula just until large clumps form. Gently knead the mixture in the bowl with your hands until a large ball forms. You want the dry ingredients to be completely incorporated, but don’t overwork the dough or the scones will come out tough.
    • Sprinkle the work surface with one tablespoon of the reserved oats, and turn the dough out onto the oats. Pat dough into a 7 inch circle approximately 1 inch thick. Gently press the remaining oats on top and brush the top with the remaining cream egg mixture. Sprinkle with 1 tablespoon sugar. Cut dough into 8 wedges.
    • Wipe any oat crumbs off the baking sheet and line it with parchment paper. Place the wedges on the parchment paper. Bake for 12 to 14 minutes until golden brown. Cool on a wire rack. Serve with preserves.

    Nutrition

    Serving: 1scone | Calories: 384kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 163mg | Potassium: 200mg | Fiber: 3g | Sugar: 14g | Vitamin A: 686IU | Calcium: 72mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Scones Recipes

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    Reader Interactions

    Comments

    1. Virginia says

      December 17, 2018 at 10:15 am

      Just made these, they are so so good!
      Full disclosure: I used 1/2 cup apricot jammy bits from King Arthur Flour, and added 1/2 cup chopped pecans. I took out about 1 1/2 Tbs sugar to offset the jammy bit sweetness.
      They are tender, melt in your mouth good!

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