Oatmeal Scones

Adapted from: Baking Illustrated

You know you can’t go wrong with a cook book which claims that “every recipe has been exhaustively researched and tested to bring you the ‘best’ recipe”. And so far, my experiences with Baking Illustrated (a spin off from Cooking Illustrated) have been flawless.

Baking Illustrated’s Oatmeal Scones

I have tried the Calzone recipe 2 years ago (after discovering what Calzones actually are – thanks to an outdoor cooking session by the Colorado River) and a couple of other baked goods (muffins..biscottis..) The recipes are really kinda fool-proof! Swear!

The rainy Saturday that just passed gave me an excellent excuse to rummage through the book looking for a recipe that wasn’t too taxing (it was such a nice day to sleep in mah..) and I finally decided on baking the Oatmeal Scones.

Before putting them into 450 dF of fiery hell


I am not going to torture you with one of my rambles, so here is the recipe for it. Enjoy=)

Oatmeal Scones
Makes 8

1.5 cups of rolled oats or quick oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1.5 cups lower-protein unbleached flour (aka. flour)
1/3 cup sugar, 1 tbsp for sprinkling
2 tsp baking powder
1/2 tsp salt
10 tbsp (~140g) cold unsalted butter cut into 1/4 inch cubes

1. Adjust over rack to middle position and heat oven to 375 dF.
2. Spread oats evenly on baking sheet and toast them until fragrant and browned (7-9 min), cool on a wire rack. When cooled, measure out 2 tbsp for dusting
3. Increase oven temperature to 450 dF.
4. Whisk milk, cream, and egg in a large measuring cup until incorporated. Remove 1 tbsp to a small bowl to reserve for glazing.
5. Place flour, sugar, baking powder and salt in workbowl of food processor fitted with metal blade and process until combined (x4 1 sec pulses).
6. Scatter cold butter evenly over dry ingredients and process until mixture resembles coarse oatmeal (x14 1 sec pulses)
7. Transfer mixture to medium bowl and sir in cooled oats.
8. Using a rubber spatula, fold in the liquid ingredients until large clumps form.
9. Using your hands, gently knead the mixture in the bowl until the dough forms a collective mass.
10. Dust work surface with half of the reserved oats. Turn the dough onto the work surgace and dust the top with the remaining oats.
11. Gently pat the dough into a 7 inch circle about 1 inch thick.

Your step 11 should look something like that =)

12. using bench scraper/chef’s knife, cut dough into 8 wedges and set on parchment lined baking sheet, spacing them about 2 inches apart.
13. Brush surfaces with milk and egg mixture and sprinkle with 1 tbsp sugar.
14. Bake for 12-14 min until golden brown 425 dF, cool scones on a baking sheet for 5 min, then transfer to wire rack to cool to rtp.

The scones cooling on the rack



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