Have you ever baked something that you thought, wow this is going to turn out amazing–I did everything right and it’s going to be delicious! Yeah, well I had these feelings this morning when I was whipping up a batch of these oatmeal scones, determined that these would be THE BEST.
Well, everything was going pretty smoothly until I pulled my beautiful scones out of the oven and then it hit me that I had completely forgot to add raisins and cinnamon to the dough. DUH! These were supposed to be Cinnamon-Raisin Scones! Ooh, was I mad. You know me, I can’t stand for any plain, boring food without the extra add-ins.
I was surprised with how great they tasted even without add-ins. I can easily say that these scones really ARE the best oatmeal scones. Obviously next time I make them, I definitely plan on NOT forgetting to add the cinnamon and raisins.
You might be wondering why I used coconut sugar to sweeten the scones instead of honey, the main sweetener that I use.
I have just been introduced to the pure fun of baking with coconut sugar, which is a natural sweetener that can replace white sugar, granulated sugar, and brown sugar. (and no, it does NOT taste like coconuts!)
I’ve been having a great time testing out recipes with coconut sugar. The other day, I made snickerdoodles for the first time EVER. I know, that is sad right? I had never in my life made or tasted a snickerdoodle before, since all snickerdoodles have to be dipped in cinnamon-sugar, otherwise it wouldn’t be a snickerdoodle. You can find the recipe I used here.
Off track again 😉 That seems to happen a lot. Usually when I’m really excited about a recipe!
I can’t even describe how amazing these scones were with coffee. They blew away any coffeehouse scones by miles. Now that I’ve given you the back ground check on so-so coffeehouse scones, I’ll tell you what’s so amazing about THESE scones–They were fairly simple. Perfect for the beginning scone-maker. Of course, I’ve made dozens and dozens of scones, so I am proud to say that I am an expert scone-maker 😀 No bragging intended but it is lucky for you that I am a good scone-maker because otherwise you would not have all these lovely scone recipes, now would you?
Here are a few things that you have to remember when making these scones:
1. You have to toast old-fashioned rolled oats in the oven until they are lightly browned. This will get rid of that tough texture in your usual oatmeal scones and allow for the oatmeal to really shine through without make a tooth-breaking texture.
2. I don’t always use heavy cream in my scones, most of the time I just use whole milk to cut down on fat. But I’ve found that there is no cutting corners here by skipping the heavy cream if you want the best oatmeal scone.
3. Following a tip from Cooks Illustrated, I baked these scones at 450 F, instead of the usual 400 degree temperature I usually bake my scones at. The higher temperature allowed the scones to rise faster and resulted in a tall, fluffy scone.
That’s pretty much all you have to remember when making these scones. The rest of the prep is pretty basic. Stir, shape, cut, bake, and cool.
If you wish, you can ice the scones with Honey Icing , but they were just as amazing without!
Besides the fact that I forgot to add the raisins and cinnamon, these scones truly were the best. Tall, fluffy, moist, and packed with tender, nutty oats.
Don’t even bother wasting money on a tough, dry, cafe-style oatmeal scone. So not worth it. Give up 30 minutes of your time to make these awesome things 😉
The Best Oatmeal Scones
- 3 cups old-fashioned rolled oats
- 3 cups white whole wheat flour
- 2/3 cup coconut sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup cold butter
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1 cup raisins
1. Heat oven to 375 F. Spread oats on a baking sheet. Bake in preheated oven 9-10 minutes, until oats are lightly browned. Cool completely. Increase oven heat to 450 F.
2. In a food processor, pulse flour, coconut sugar, baking powder, and salt until combined. Pulse in cold butter until mixture looks like coarse cornmeal. Place mixture in a large bowl and set aside.
3. In a small bowl, whisk milk, cream, and eggs until smooth. Set aside two tablespoons for brushing scones.
4. Stir cooled oats, cinnamon, and raisins into flour mixture. Pour milk mixture over top and gently stir with a rubber spatula until just combined. Gently knead with hands until mixture forms a ball. Divide dough in half and shape one half into a 7-in round. With a sharp knife, cut round into eighths. Place each wedge on parchment paper lined baking sheets, spacing 2 in apart. Repeat with remaining half of dough. Brush each wedge with reserved milk mixture. Bake in preheated oven 12 minutes or until golden brown. Cool on baking sheet 5 minutes before transferring to a wire cooling rack. Serve warm.
Yield: 16 scones.
Store in an airtight container at room temperature up to 2 days.
Adapted from Cooks Illustrated
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