Honey Oat Scones
Honey Oat Scones
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 egg, large, for egg wash
For Serving (Optional)
- 2 tablespoons honey, warmed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the buttermilk and honey.
⏱️ 1 min
- 5
Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 2 min
- 6
Turn the dough out onto a lightly floured surface. Gently knead a few times, just enough to bring the dough together. Pat the dough into a 3/4-inch thick round.
⏱️ 3 min
- 7
Using a sharp knife or a round biscuit cutter (about 2 1/2 inches), cut the dough into 8 wedges or rounds. Place the scones on the prepared baking sheet.
⏱️ 2 min
- 8
In a small bowl, whisk the large egg to create an egg wash. Brush the tops of the scones with the egg wash.
⏱️ 1 min
- 9
Bake for 15-18 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 400
- 10
Remove from the oven and let cool slightly on a wire rack. Serve warm, optionally drizzled with extra warmed honey.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Oat Scones
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 egg, large, for egg wash
For Serving (Optional)
- 2 tablespoons honey, warmed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
In a separate small bowl, whisk together the buttermilk and honey.
⏱️ 1 min - 5
Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 2 min - 6
Turn the dough out onto a lightly floured surface. Gently knead a few times, just enough to bring the dough together. Pat the dough into a 3/4-inch thick round.
⏱️ 3 min - 7
Using a sharp knife or a round biscuit cutter (about 2 1/2 inches), cut the dough into 8 wedges or rounds. Place the scones on the prepared baking sheet.
⏱️ 2 min - 8
In a small bowl, whisk the large egg to create an egg wash. Brush the tops of the scones with the egg wash.
⏱️ 1 min - 9
Bake for 15-18 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 400 - 10
Remove from the oven and let cool slightly on a wire rack. Serve warm, optionally drizzled with extra warmed honey.
⏱️ 1 min