Westport Hotel Oatmeal Scones
From ‘Everybody Must Get Sconed’
Photo by Scott Peterson
Oatmeal Scones
- Yield: 8 scones 1x
Description
“Before we opened, I struggled to find an oatmeal scone recipe that worked for me. Nothing was working until I tried liquid fat,” says Real. For a variation, she adds a handful of chopped apple bits.
Ingredients
- 1 egg
- 1/2 cup milk
- 1/2 cup melted butter
- 1 cup old-fashioned rolled oats
- 3/4 cup currants
- 3/4 cup all-purpose flour
- 3/4 cup oat flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- Cinnamon sugar
Instructions
Preheat oven to 375°F.
Beat the egg and milk in a large mixing bowl. Stir in the melted butter along with the rolled oats and currants . Let stand for 5 minutes.
Sift all-purpose flour, oat flour, sugar, salt, and baking powder into a separate bowl. Add to milk-butter-oat mixture and stir just until it comes together as a sticky dough.
Turn dough out onto a floured surface. Flour your hands and sprinkle some flour over the dough. Knead briefly and gather the dough until it forms a smooth ball. Divide dough into 2 pieces, pat into 6-inch rounds, and then cut each round into quarters. Transfer to an ungreased sheet pan. Sprinkle with a small amount of cinnamon sugar and give a little pat to embed the sugar into the dough.
Bake in preheated oven for 12 to 15 minutes. The time will be shorter if using a convection oven. It might help to turn the pan once in the middle of baking if using a standard oven.
- Category: bread
