You can add chopped nuts, raisins, dried cranberries, or currants to these classic oat scones. Serve warm with butter, honey, and jam.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups all-purpose flour
- 2⁄3 cup rolled oats
- 1⁄3 cup brown sugar
- 1 1⁄2 tsp. baking powder
- 1⁄4 tsp. ground cinnamon
- 6 Tbsp. butter, chilled
- 2 large eggs
- 6 Tbsp. heavy cream, divided
- 1 Tbsp. sugar
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Cut in butter until the mixture forms pea-sized clumps.
- In a small bowl, combine eggs and 5 tablespoons cream and beat until smooth. Add to oatmeal mixture and mix until a dough forms. Shape into a ball, then press into a 9-inch circle on prepared cookie sheet. With a large knife or dough scraper, cut dough into 8 wedges and separate slightly. Brush with remaining tablespoon cream and sprinkle with sugar.
- Bake for 12 to 15 minutes, or until edges are golden brown.