Oat & Wheat Scones

Oat & Wheat Scones

Delicious Oat & Wheat Scones with hints of brown sugar.

Oat & Wheat Scones
Yield: 12
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  1. 1 cup whole-wheat flour
  2. ½ cup all-purpose flour
  3. ½ cup quick-cooking oats
  4. ⅓ cup firmly packed light brown sugar
  5. 2 teaspoons baking powder
  6. ½ teaspoon salt
  7. 6 tablespoons cold salted butter, cut into pieces
  8. ½ cup plus 3 tablespoons cold heavy whipping cream, divided
  9. 1 large egg
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine whole-wheat flour, all-purpose flour, oats, brown sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  4. In a liquid-measuring cup, combine ½ cup plus 2 tablespoons cream and egg, whisking to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface, and knead gently
4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 12 scones from dough. Place scones 
2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 12 minutes.
  7. Serve immediately.
  1. Recommended Condiments: Clotted Cream, Red Currant Jam
TeaTime Magazine https://www.teatimemagazine.com/

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, March/April 2016 today!


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