Brown Sugar Oat Scones
Hearty and flavorful scones baked with wheat flour, oats and brown sugar.
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
Ingredients
- 1 ¾ all-purpose flour
- ½ cup whole wheat flour
- ½ cup rolled oats
- 1 tablespoon baking powder
- ½ cup brown sugar
- ½ teaspoon salt
- ¾ cup unsalted butter , cold, cut into cubes
- ⅓ cup buttermilk , cold
- 1 egg , lightly beaten, for glaze
Instructions
- Preheat oven to 400°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.
Love round scones. Don't make them like this enough.
Bring on the fall 🙂
These look so simple and delicious…I'm beyond excited for everything autumn-related too! Also – I'm jealous of your biscuit cutter…I want one!!
This will solve my morning problems! 🙂
cakesensation.blogspot.com
Scones looks delicious… yummy flavours.. Yay, Autumn is here..:)
Reva
wow these look delicious! thanks for the recipe
: )
Marvellous and highly inviting scones..
These would be perfect with my apricot jam that I canned this summer. We need to do breakfast!
I'd imagine these would be so good with a little cherry jam or apple butter smeared on top. With a cup of tea. While wrapped in a cozy blanket.
i love scones, and these look just perfect. thanks for sharing – i can't wait to make these and eat them with red pepper jelly…yummy…
Isn't it funny how cravings change as the weather changes. These look PERFECT for my fall cravings. Maybe spread with pumpkin butter, THEN drenched in caramel. ya, that might just be happening!
I just pinned these to make for an upcoming brunch. Yum!
Just made these and added chopped apricots. They are absolutely divine! Thank you so much for the recipe, it made my first foray into scone making a breeze.
These look fantastic!!!!!
I thought apple butter the minute I saw these:) on cold and gloomy day these will warm the soul.
I’ve made these twice, and while they really are delicious, I can say that 1/3 cup buttermilk is not nearly enough liquid for 2 3/4 cup dry ingredients plus 1/2 cup brown sugar. Both times I’ve used 2/3 c buttermilk and the second time, I even added a small egg (I prefer the texture of scones that have egg in them). Granted, it’s an exceptionally cold, dry New England winter, but even in the humid heat of mid-summer, I’d probably still use 1/2 cup buttermilk and a small egg. Hint: if you hold back a tablespoon or two of buttermilk-egg mixture–if you can spare it–there’s your egg wash right there. No need to crack open another egg that mostly goes unused.
I thought these turned out really well, nice mix of flours, good deep caramel taste from the brown sugar, nice crumb and a bit of crispness to the outer crust. Would probably be good with added walnuts. As another reviewer said, I also had to increase the liquid. I’m curious about the dryness of these. Lots of scone recipes describe a wet dough (and say to resist adding more flour to make it more workable). I thought this dough worked well, but it’s definitely taking the other tack–just enough milk to get it to hold together. Is wet vs. dry scone dough a regional difference? (These reminded me of more of Scottish scones than English.)