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Oatmeal Buttermilk Scones
Recipe

9 INGREDIENTS • 11 STEPS • 50MINS

Oatmeal Buttermilk Scones

5
3 ratings
My mother in-law is a fan of scones. I tried to create something healthier that we could have for breakfast.
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
My mother in-law is a fan of scones. I tried to create something healthier that we could have for breakfast.
50MINS
Total Time
$0.48
Cost Per Serving
Ingredients
Servings
8
US / Metric
Oatmeal
2 1/3 cups
Oatmeal
Salt
1/4 tsp
Baking Powder
1 Tbsp
Baking Powder
or Double Action Baking Powder
Brown Sugar
3 Tbsp
Brown Sugar
Raisins
1/3 cup
Raisins
Butter
1/3 cup
Buttermilk
1.5 oz
Nutrition Per Serving
VIEW ALL
Calories
228
Fat
10.1 g
Protein
5.1 g
Carbs
30.7 g
Add to plan
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Oatmeal Buttermilk Scones
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
Cooking InstructionsHide images
step 1
Cut Butter (1/3 cup) into few pieces and place the butter in freezer.
step 2
Preheat oven to 200 degrees C (400 degrees F) or 180 degrees C (350 degrees F) if fan forced.
step 3
Sift All-Purpose Flour (1 cup), Baking Powder (1 Tbsp) and Salt (1/4 tsp) together in a large mixing bowl. Stir in the Oatmeal (2 1/3 cups).
step 4
In a small bowl, whisk Farmhouse Eggs® Large Brown Egg (1) with Buttermilk (1.5 oz) together. Set aside.
step 5
Remove butter from freezer. Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife). Add Brown Sugar (3 Tbsp) and Raisins (1/3 cup) mixed well.
step 5 Remove butter from freezer. Add butter into the flour mixture and use pastry blender to cut the butter until it looks like breadcrumbs. (If you do not have a pastry blender, use knife). Add Brown Sugar (3 Tbsp) and Raisins (1/3 cup) mixed well.
step 6
Add egg mixture and mix with a spatula with cutting movement until all come together. If the dough seems too dry, add a little more buttermilk, a teaspoon at a time. Using hand, roughly make dough into a ball. Place the dough in the fridge for 10 – 15 minutes.
step 6 Add egg mixture and mix with a spatula with cutting movement until all come together. If the dough seems too dry, add a little more buttermilk, a teaspoon at a time. Using hand, roughly make dough into a ball. Place the dough in the fridge for 10 – 15 minutes.
step 7
Remove dough from the fridge. Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Fold it into thirds like a letter. Repeat another time the same way. Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
step 7 Remove dough from the fridge. Turn it onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Fold it into thirds like a letter. Repeat another time the same way. Roll the dough out to at least 1 inch (2.5cm) thick. Please do not roll it any thinner as we want to have well-risen scones.
step 8
Using a round cutter, cut scone from the dough. Please don’t twist it, just lift it up and push the dough out.
step 8 Using a round cutter, cut scone from the dough. Please don’t twist it, just lift it up and push the dough out.
step 9
Place the scones on the lined baking tray, brush them lightly with buttermilk.
step 9 Place the scones on the lined baking tray, brush them lightly with buttermilk.
step 10
Bake in the preheated oven for 10-15 minutes, or until golden brown and well-risen. Remove from oven and cool on a wire rack.
step 11
Serve and enjoy!
step 11 Serve and enjoy!
Tags
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Breakfast
American
Brunch
Comfort Food
Back to School
Shellfish-Free
Vegetarian
Mother's Day
Spring
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