Oatmeal Scones – toasting the oats makes these scones extra tasty. They have a hearty, nutty flavor, and are perfect for breakfast, brunch, or any time of day!
I have over a dozen recipes for scones and biscuits on my site, so I guess you could say we are fans of the tasty hand held treats! Orange chocolate chip scones are good all year long, and Eggnog Scones are a seasonal favorite. Give them a try!
I’m an avid reader, and we check dozens of books out of our local library every month. When I’m waiting for my daughter to pick out her books, I like to browse through the cookbook section. I’ve checked out several Test Kitchen cookbooks, and I found the recipe for these tasty scones in one of them.
You don’t need any fancy ingredients to make them, and if you’re like me, all you need to buy is some cream. I keep all the other ingredients on hand, and I imagine that you do too!
Toasting the oats makes a huge difference in the flavor of baked goods. I’d already tried it in my Toasted Oatmeal Chocolate Chip Muffins, so I knew it would make these scones stand out. They may not look fancy, but they are simply delicious!
Everyone in my family loved these scones, and I have made them twice already!
How to Toast Oats
There are a few ways you can toast oats. To toast in the oven, place the oats on a large cookie sheet with sides, and bake in a preheated oven at 375 degrees for about 9 minutes till they were golden brown.
You can also toast them in a skillet. For that method it works best to melt about a tablespoon of butter in the skillet for every cup of oats you will be using. Then add the oats to the skillet. Cook and stir over medium heat for 6-8 minutes.
I used the skillet method for my muffins mentioned above, but for this recipe I toasted the oats in my oven.
Both methods work well, I just didn’t want to add the extra butter required for the skillet method this time around.
How to make Toasted Oatmeal Scones
Ingredients needed:
- oats (I used old fashioned, but quick oats will also work.)
- milk
- cream
- egg
- all purpose flour (you can use half whole wheat flour)
- sugar
- baking powder
- salt
- cold butter
Toast the oats as directed above and let them cool to room temperature. Whisk together milk, cream and egg, set aside 1 Tbsp for glazing. Cut butter into dry ingredients till mixture resembles coarse crumbs. Stir in the oats. Fold in milk mixture. Stir gently till dough comes together.
Press into a circle on a counter sprinkled with oats. Cut into 8 sections. Brush with milk glaze, sprinkle sugar and oats on top. Place scones on baking sheet and bake at 450° for 11-14 minutes.
How to Store Oatmeal Scones
-They will keep at room temperature for 2-3 days if stored in an airtight container. They also freeze really well. I like to freeze mine in freezer ziplock bags. You can just grab one out of the bag and heat it for about 30 seconds in the microwave. Great for quick snacks or breakfast on the run!
We loved the simplicity of these scones. Nothing but hearty, old fashioned goodness. They aren’t overly sweet, so I feel better about letting my kids gobble them up.
Of course, you can always change them up to fit your family’s need.
Variations:
-Add about a teaspoon of cinnamon to the dough with the dry ingredients. You could also sprinkle the tops with cinnamon sugar.
-Feel free to add any dried fruit. I think dried cranberries would be tasty, but you could also add black or white raisins, chopped dried apricots, or any dried fruit you love.
-If you like your scones on the sweet side, you could drizzle the baked scones with a simple powdered sugar glaze.
-Stir in some chopped pecans or walnuts, toasted for best flavor of course. 🙂
-Love chocolate? Stir in some chocolate chips. Milk chocolate, semi sweet, or white would be yummy. Or use a combination. You can’t go wrong with chocolate!
RECIPES FEATURING OATS:
MORE MOUTHWATERING SCONE RECIPES
- Orange Cranberry White Chocolate Scones
- Coconut Chocolate Chip Scones
- Maple Oat Scones
- White Chocolate Raspberry Scones
Toasted Oatmeal Scones Recipe
Oatmeal Scones
Equipment
Ingredients
- 1 ½ cups oats I used old fashioned oats
- ¼ cup milk
- ¼ cup heavy cream
- 1 large egg
- 1 ½ cups flour
- ⅓ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 10 Tbsp cold butter
- 1 Tbsp sugar for tops
Instructions
- Place oats on a large cookie sheet with sides. Bake at 375 degrees for 7-9 minutes or until lightly browned. Place pan on a wire rack, let cool to room temperature. Set aside about 2 tablespoons of the oats.
- In a small bowl, whisk together milk, cream and egg, set aside 1 tablespoon for glazing.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut butter into dry ingredients with a pastry cutter, then add all but 2 Tbsp of the oats. Gently stir in milk mixture.
- Sprinkle 1 tablespoon of oats on a counter, top with dough, and press into 7” circle. Cut in 8 pieces.
- Brush tops of scones with reserved milk glaze and sprinkle with sugar. Press the remaining 1 Tbsp of oats onto the tops of the scones.
- Bake 450° for 11-14 minutes or till golden brown.
Notes
- 1/2 cup half and half cream can be used in place of the milk and heavy cream.
Will quick oats work?
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Quick oats should work, but the dough may be a little more dry. If the dough isn’t coming together well, just add a bit more cream or milk.
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In case you have anyone who needs it…I have to be gluten and dairy free, so here is what I used and they were awesome.
Replace flour with Bob’s Red Mill one to one gluten free flour (light blue bag)
Replace the whipping cream with Califia Farms heavy whip (a lot of coconut cream)
Replace butter with Country Crock plant butter sticks
Just cuz, I used brown sugar, I like the flavor.
But they came out so good. Second batch in the works now. Going to freeze them pre baking so I can pop them in the oven to have hot and fresh when needed.
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Thanks so much for sharing your changes Christen! I’m glad to know that they work with gluten free flour. 🙂
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Can these be made with whole wheat flour?
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I haven’t tried it, but I think it should work fine. You may need to add a bit more milk or cream so they aren’t too dry.
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Can yogurt be used instead of cream?
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I haven’t tried it, but I think yogurt would work. They probably won’t be quite as moist and tender, and the acid in the yogurt will change the way they rise, but they should still be tasty.
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Do you have to use heavy cream? Would half and half or milk work? Just trying to find a way to reduce fat a little. By the way, your peanut butter chocolate chip muffins are a hit in our house! Thanks! !
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Heavy cream gives the best texture, but you can try them with half & half or milk. They will probably turn out a little more dry, but that’s usually a tradeoff when lowering the fat. They should still be good though.
So glad to hear that you love the muffins! 🙂
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Yum! You were right, toasting the oatmeal made the flavor so robust. Love it!
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Who could have thought TOASTED OATS would make such a difference! Great depth of flavor!
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ooh these look so yummy and healthier with the oats! can’t wait to try
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