Best 2 Oatmeal Scones From Alices Tea Cup Recipes

Welcome to the delightful world of homemade scones, where the aroma of freshly baked pastries fills the air and the taste of warm, fluffy scones tantalizes your taste buds. In this article, we present a collection of irresistible oatmeal scone recipes that will elevate your breakfast or teatime experience to new heights. From classic oatmeal scones to unique variations like cranberry oatmeal scones and maple pecan oatmeal scones, we have something for every palate. Whether you prefer a simple, rustic scone or one bursting with sweet and savory flavors, our recipes are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL SCONES FROM ALICE'S TEA CUP

Oatmeal Scones from Alice's Tea Cup image

Whole oats make these scones special. They can be a bit crunchy in places and chewy in others, which makes for a diverse experience within one scone. They're slightly sweet, but not a dessert scone at all. From the wonderful (and highly recommended) cookbook, "Alice's Tea Cup", by Haley Fox & Lauren Fox

Provided by Katzen

Categories Scones

Time 27m

Yield 10-12 Scones, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon cinnamon
3/4 cup unsalted butter, cut into 1/2-inch pieces
1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
1 1/2 cups buttermilk
2 teaspoons vanilla
1/4 cup heavy cream (for brushing)
1/4 cup sugar (for sprinkling)

Steps:

Preheat oven to 425.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Add the oatmeal and stir well.
Make a well in the centre of the dry ingredients and pour the buttermilk and vanilla into the well. Combine the ingredients until all the dry mixture is wet, but do not knead!
Turn mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones - just don't knead the dough too much.
Brush the top of each scone liberally with heavy cream and sprinkle with sugar.
Bake scones for about 12 minutes, or until lightly browned.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Whole-Wheat Buttermilk Scones With Raisins and Oatmeal image

You may be accustomed to the gigantic, sweet scones in coffee shops in this country. They are nothing like the diminutive, light scones that originated in Britain and Ireland. This is a whole-wheat version, only moderately sweet -- the way I think scones should be. You can always top them with jam or honey if you want more sugar. The whole-wheat flour brings a rich, nutty flavor to the scones.

Provided by Martha Rose Shulman

Categories breakfast, brunch, quick, side dish

Time 30m

Yield 12 small scones

Number Of Ingredients 10

Ingredients

150 grams (approximately 1 1/4 cups) whole-wheat flour
62 grams (approximately 1/2 scant cup) unbleached all-purpose flour
40 grams (approximately 1/3 cup) oatmeal
10 grams (2 teaspoons) baking powder
5 grams (1/2 teaspoon) baking soda
25 grams (approximately 2 tablespoons) raw brown sugar (turbinado)
3 grams (approximately scant 1/2 teaspoon) salt
70 grams (2 1/2 ounces / 5 tablespoons) unsalted butter
125 grams (approximately 1/2 cup) buttermilk
75 grams (approximately 1/2 cup) raisins

Steps:

Preheat oven to 400 degrees. Line a baking sheet with parchment.
Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 216 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Use a blend of oats. Different types of oats, such as rolled oats, quick oats, and steel-cut oats, can be used to make scones. Combining different types of oats can provide a variety of textures and flavors.
Don't overmix the dough. Overmixing the dough can make the scones tough. Mix the dough just until the ingredients are combined.
Chill the dough before baking. Chilling the dough helps to firm it up and makes it easier to handle. This will also help the scones to rise more evenly.
Bake the scones at a high temperature. Baking the scones at a high temperature helps to create a crispy exterior and a tender interior.
Serve the scones warm. Scones are best served warm from the oven. They can be served with butter, jam, or cream.

Conclusion:

Oatmeal scones are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of ingredients. Whether you prefer classic oatmeal scones or something more creative, there is a recipe in this article that is sure to please you. So next time you are looking for a tasty and satisfying snack, give oatmeal scones a try.