These toasted oat flavored scones are so tender, flaky, not-too-sweet.They are so delicious! Just a bit of sweetness makes them perfect for breakfast, brunch, or tea time.
- 1 1/2 cups rolled oats (4 1/2 ounces) or quick oats
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1 large egg
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1/3 cup granulated sugar (2 1/4 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
- 1 tablespoon granulated sugar for sprinkling
- 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
- 2. Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
- 3. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
- 4. Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.