Oatmeal Scones

You’ll love these hearty scones with oatmeal, nuts and dried fruit. Great if you’re looking for a healthier breakfast or snack. Awesome right out of the oven but still amazing if you need a snack on the go. 

I am one of the few people who really doesn’t like sweet breakfast food in the morning.  Muffins and cinnamon rolls with frosting are great for an afternoon snack but I don’t want them in the morning.  Taylor brought a friend home to watch football and I experimented on them with this hearty scone recipe.  They have oatmeal and toasted walnuts and I added dried blueberries, but any dried fruit would work.  Finishing them with a little turbinado sugar added just enough sweetness for me.

While I love the light and fluffy scones that you see in bakeries, these are great if you’re looking for a heartier breakfast or snack.  Not too sweet but still buttery and delicious.  These look a little more rustic which is how I think scones should be.  You can add any type of dried fruit or nuts.  I’ve tried dried cherries which were awesome.  

If you’re looking for a more traditional shape, just roll them out and cut into triangles.  Just as delicious whatever the shape.

Give these a try if you need a healthier breakfast or snack.  They freeze great so you can take one out of the freezer the night before and have a fabulous breakfast that you can eat on the run or enjoy with your tea or coffee.

The Sweeter Side of Amy’s Bread

Oatmeal Scones

You’ll love these hearty scones with oatmeal, nuts and dried fruit. Great if you’re looking for a healthier breakfast or snack. Awesome right out of the oven but still amazing if you need a snack on the go. 

• Author: Barbara Curry
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 1x
• Category: Breakfast

Scale 1x2x3x

Ingredients

• 1 ¾ cup plus 1 tablespoon flour
• ⅔ cup whole wheat flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 ¼ teaspoons salt
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• 1 ¼ cups butter, cold and cut into 1/2 inch pieces
• 2 ⅓ cups oats
• ⅞ cups dried fruit
• ¾ cup toasted walnuts, chopped
• 1 ½ cups buttermilk
• 1 egg
• turbinado sugar

Instructions

1. Preheat oven to 400º. Line 2 baking sheets with parchment paper.
2. In a food processor, combine flours, sugar, baking powder, salt, cinnnamon, and baking soda and process for 5 seconds, until they are combined. Add butter and process again for 10 -15 seconds, until the mixture looks like coarse meal. Transfer to a large bowl and stir in oats, fruit, and walnuts until combined.
3. In a small bowl, whisk together the buttermilk and egg. Remove 1/3 of the mixture and set aside. Pour the remaining liquid over the dry ingredients and lightly and briefly stir them together, just until everything is moistened. Don’t over mix It should look like moistened clumps of flour and fruit.
4. Using your hands, drop free form portions of dough about 31/2 inches in diameter onto the prepared sheets, 6 per baking sheet. Don’t try to press them down or squeeze them together. Using a pastry brush, dab the reserved buttermilk mixture over the tops and sprinkle them with turbinado sugar.
5. Bake for 15 minutes reduce heat to 375º and bake for 10-15 minutes longer. until deep golden brown on both the top and bottom. A toothpick in the center will come out clean. Remove from the pan to cool on a wire rack. Serve slightly warm or at room temperature. Best if eaten within 2 days.
6. The Sweeter Side of Amy’s Bread