Oatmeal Scones


I used the America’s Test Kitchen recipe for oatmeal scones. You toast the oatmeal first which adds a great nutty flavor. My mom tries to limit her sugar intake so instead of using the called for amount of sugar I substituted it with Spenda and brown sugar. My mom didn’t notice much of a difference, but I think Spenda has an after taste. So if you can taste the difference go with a combination of brown and white sugar. I also substituted some of the white flour for whole wheat which worked quite well.

Here is the recipe with the adjustments I made. If I hadn’t been cooking for my mom I wouldn’t have used Spenda.

Oatmeal Scone

1 1/2 cups old fashioned oats
1/2 cup half-and-half
1 egg
1 cup unbleached all-purpose flour
1/2 cup of whole wheat flour
1/3 cup sugar (used a combination of brown sugar and Spenda)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, chilled and cut into 1/2 inch cubes
1/2 cup of plumped currents (use any dried chopped fruit you like)

1. Heat oven to 375 degrees. Spread the oats on a rimmed baking sheet and toast in oven for about 7-9 minutes. Cool on a wire rack and reserve two tablespoons of oats. Increase oven to 450 degrees.

2. Whisk half-and-half and egg together in a measuring cup. Reserve one tablespoon for glazing.

3. Pulse the flour, sugar, baking power, and salt in a food processor until combined. Add butter and pulse until the mixture looks like coarse cornmeal. I do not have a food processor, so instead I used a pastry blender but it took quite a bit of time to incorporate the butter.

4. Fold in the liquid ingredients. Mix the dough by hand until everything comes together.

5. Dust the work surface with a tablespoon of the reserved oats. Add the dough. Then dust the top with the remaining one tablespoon of oats. Pat into a 7-inch circle about one inch thick. Using a bench scraper cut dough into eight wedges. Set on a baking sheet lined with parchment paper.

6. Brush the surface with reserved egg wash and sprinkle with some sugar (if you wish). Bake about 12-14 minutes. Let cool and enjoy!


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