Scottish Oat Scones
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This recipe is an homage to the original scones, which were made from Scottish oats.
Hands-on: 20 minutesTotal: 45 minutes
- 1 large egg
- 1 tsp. vanilla extract
- ⅓ cup whole milk
- 1 cup old-fashioned oats
- 1 cup cake flour
- ½ cup oat flour
- ½ tsp. ground cinnamon
- ½ tsp. kosher salt
- 2 tsp. baking powder
- ½ cup plus 2 Tbsp. brown sugar
- ½ cup cold unsalted butter, diced
- 1 egg yolk
- ½ cup heavy cream
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the egg, vanilla, and milk; set aside. In a large bowl, combine oats, cake flour, oat flour, cinnamon, salt, baking powder, and ½ cup brown sugar.
- Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
- Make a well in the center of the flour-butter mixture, and add the egg mixture. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. Flatten the dough into a disk 1" thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
- Whisk together the yolk and cream and brush it generously on the top of each scone. Sprinkle the top with remaining brown sugar. Rest 10 minutes before baking until golden brown, about 15 minutes.