You'll love these hearty breakfast scones filled 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.
Prep Time: 15minutes
Cook Time: 20minutes
⅔cupwhole wheat flour
1 ¼cupsbutter(cold and cut into ½ inche pieces)
Preheat oven to 400º. Line 2 baking sheets with parchment paper.
In a food processor, combine flours, sugar, baking powder, salt, cinnamon, and baking soda and process until they are combined. Add butter and process again until the the butter is the size of peas. Transfer to a large bowl and add oats, fruit, and walnuts stirring until just combined.
In a small bowl, whisk together the buttermilk and egg. Remove ⅓ 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 shaggy.
Use an ice cream scoop and scoop dough onto baking sheets. 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.
Bake for 15 minutes reduce heat to 375º and bake for 5 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.
Barbara's Notes + Tips
You can substitute any type of dried fruit.
Pecans will work instead of walnuts.
Make sure the butter if very cold and handle it as little as possible.
Do not over mix the dough.
If you want triangle shaped scones, pat the dough into a circle and cut it like a pie into triangles.