Brown Sugar Oat Scones

This week Fall has arrived in full force. Last week it was warm, hot even, and shorts and flip flops were a requirement. This week, the chilly weather has arrived. We even had snow in the mountains, which I must admit I’m not too thrilled about. But like it or not, fall is here and winter is not far behind. It’s best I get on board.

There is a silver lining to colder weather— the comfort food. I’m craving soups and homemade macaroni and cheese. Sipping hot apple cider while curled up under a cozy blanket suddenly sounds very appealing. Goodbye fresh summer salads, hello hot casseroles.

My baking cravings are changing too. It’s time for apple pies, and desserts drenched in caramel.

These scones are perfect for a fall morning, lathered in jam or preserves from the summer’s harvest. Or serve them with lunch or dinner alongside a hearty stew or soup. What sets them apart is the whole wheat flour, oats, and brown sugar they contain. They also contain a lot of butter, and when all of these ingredients bake together you get such a rich and hearty aroma and flavor.

Rich and hearty, that’s what will get me through the next several chilly months. That and my well-worn wool socks.

You may also enjoy these other seasonal scone recipes:

Pumpkin Scones by Love and Olive Oil
Maple Syrup Scones by 101 Cookbooks
Cinnamon Chip Scones by My Baking Addiction
Apple and White Cheddar Scones by Leite’s Culinaria

Brown Sugar Oat Scones
Adapted from Breakfast, Lunch, Tea: the Many Meals of Rose Bakery via Smitten Kitchen
Makes 8 scones
View printable recipe

1 3/4 all-purpose flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 heaped tablespoon baking powder
1/2 cup brown sugar
1/2 teaspoon salt
3/4 cup unsalted butter, cold, cut into cubes
1/3 cup buttermilk, cold
1 egg, lightly beaten, for glaze

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a bowl, combine, the all-purpose flour, wheat flour, oats, baking powder, sugar, and salt. Use a pastry blender or fork to work the butter into the flour mixture. Add the buttermilk and mix gently with a spoon, and then your hands, to bring the mixture together into a ball. Add additional buttermilk a tablespoon at a time, if the mixture is too dry. Do not overwork the dough.

Put the ball of dough onto a lightly floured surface. Gently pat the dough to be about 1 inch tall. Use a 2.5 inch cutter to cut scone rounds. Place the cut scones on the prepared baking sheet. Brush tops with the beaten egg.

Bake until tops are golden, about 18-20 minutes. Serve warm or at room temperature. Scones are best enjoyed the day they are baked, but can be stored at room temperature for a couple of days.

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