Oatmeal Scones

July 21, 2007 · 11 comments · Print This Post

in Baked Goods, Breakfast, Desserts, Doughnuts / Pastry

Secret of the Scones

My obsession with scones began last winter after spending an amazing weekend in Burlington at a fabulous Bed and Breakfast called The Willard Street Inn. Each morning we’d awaken to the smells of freshly baked breakfast treats and without fail I managed to eat my weight in their delicious scones.

My only other experience making scones was from one of those King Arthur mixes and they turned out like sugared hockey pucks (no fault of King Arthur Flour I’m sure, since I made those back in the days when the height of my culinary experience was heating a Skillet Sensation on the stove).

Now my memory isn’t perfect, but I really felt as though one version of the scones I had at the Inn contained oatmeal and brown sugar, so after doing a little internet research I found a scone recipe that contained those ingredients. I didn’t have any buttermilk on hand, but I did have vinegar so I made my own buttermilk and hoped for the best. I also changed the brown sugar ratio to 1/3 cup plus 2 tablespoons so I would be assured of a slightly sweeter dough, and honestly I was incredibly happy with the results. Frankly, I was shocked at how well they rose, and I loved the taste and texture. The scones more than met my expectations and when paired with fresh fruit I could almost pretend I was back in Vermont being pampered again…until that yappie dog down the hall started barking and totally burst my bubble.

Pulse Dry Ingrediants
Pulse Dry Ingredients
Add Butter & Pulse Again
Add Butter & Pulse Again
Make Buttermilk
Make Buttermilk
Combine Until Dough Forms
Combine Until Dough Forms
Pat Out and Slice
Pat Out and Slice
Top With Oats & Sugar
Top With Oats & Sugar
Simple Joys
Simple Joys

Oatmeal Scones (based on the November 2005 Gourmet Magazine recipe)

1 2/3 cups all-purpose flour
1/3 cup plus 2 tablespoons packed light brown sugar
3/4 teaspoon cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plus 2 tablespoons old-fashioned rolled oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
2/3 cup well-shaken buttermilk plus additional for brushing

Put oven rack in middle position and preheat oven to 425°F.

Sift together flour, 1/3 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.

Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.

Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.

Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 16 minutes.

{ 11 comments… read them below or add one }

1 Erin July 21, 2007 at 7:29 pm

Hmm, I make my buttermilk with milk + lemon juice. I wonder if that essentially does the same thing as the vinegar does. I would think so …


2 Erin July 21, 2007 at 7:44 pm

Hey Erin,

You can use either. I think it just needs some sort of acidity to do the trick.


3 Nicole July 22, 2007 at 9:56 am



4 Hannah July 24, 2007 at 8:38 pm

The scones look delicious, and I love how you included step-by-step photos!


5 LisaRene March 12, 2008 at 1:26 pm

We need to start a club, I too am obsessed with scones and make them very often. Also, I have the same dishes 🙂

Alton Brown (Good Eats) made a comment that vinegar is often added to pie crust to reduce gluten formation. Using vinegar in place of lemon juice to make buttermilk might provide a little extra insurance that our scones don’t become tough. Clearly it also activates the baking soda.


6 Celine March 12, 2008 at 3:44 pm

these look so wonderful, they won’t help the scone addiction I’ve been battling for a few days now.


7 off the (meat) hook March 12, 2008 at 7:23 pm

These look yummy! I have leftover buttermilk in the fridge right now, what luck. I think I will try with whole wheat pastry flour. Thanks for sharing the recipe and photos!


8 Julie April 13, 2009 at 12:49 pm

Scones are one of my baking loves. It’s been too long since I’ve made some…hmmm. Here’s my favorite version (with both oatmeal and half & half) adapted from Cook’s Illustrated and via Cookie Madness: http://www.aminglingoftastes.com/2007/12/cinnamon-oat-scones.html. I usual like the buttermilk variety, but these rocked!


9 Emily Duncan August 19, 2011 at 11:20 am

I just made these for the first time and while they look lovely on top, the brown sugar that spilled over onto the baking sheet burned onto the bottom of the scones giving them a burned taste.
Any suggestions on how to remedy this?


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