Light and Airy Oat Scones are a wonderful treat on a cold morning, and they’re easy enough to throw together while the coffee brews. These classic British tea time pastries are made super tender with oat flour.
Homemade oat scones are so much better than Starbucks!
I consider myself to be an expert in scones, I’ve made them countless times and in countless variations. Scones have a unique texture that’s reminiscent of a biscuit, but sweeter. And the dough couldn’t be simpler to make. The combination makes them fabulous for breakfast or brunch, and so much more sophisticated than toast and muffins.
How to make scone dough
- The key to making scone dough is not to over work it. I like to use my food processor, I think it does the best job.
- Put your dry ingredients into the processor and pulse to combine.
- Drip in chunks of cold butter and pulse about 20 times until the mixture is crumbly.
- Drizzle in your wet ingredients (that could be cream, milk, or buttermilk, with or without egg) while the machine is running and let it run just until the dough comes together. This will only take a few seconds.
- Perfect scone dough in minutes!
These scones are quick to make and their simplicity lets the moist ‘oatty’ flavor and light texture shine through.
Why do I use oat flour in my oat scones?
Oat flour is naturally gluten free, and so makes baked goods more tender. In this case I love the oat flavor it brings to the scones, too.
Tip: Oat flour can be found in most supermarkets, but you can make your own quite easily by grinding regular rolled oats in a food processor or high speed blender. See my post on How to Make Oat Flour
- 1 cup cake flour
- 1 cup oat flour
- 3/4 tsp salt
- 1 Tbsp baking powder
- 4 Tbsp granulated sugar
- 5 Tbsp cold unsalted butter cut in pieces
- 1 large egg lightly beaten
- 1/2 cup heavy cream
- granulated sugar
- rolled oats
- Preheat oven to 400F
- Put the dry ingredients in the bowl of a processor and pulse to combine.
- Then drop in the butter pieces and pulse about 20 times till crumbly.
- With the processor going, pour in the egg and cream through the feed tube and process just until it comes together…probably about 15 seconds.
- Turn the dough out onto a floured surface and form into a plump 6 inch disc. Cut the disk in half, and the each half into 3, for a total of 6 scones.
- Gently place the scones on a parchment or silpat lined baking sheet. Sprinkle a little sugar and oats over the scones. Bake for about 15 minutes until lightly browned and firm. Cool a few minutes on the baking sheet and then transfer to a rack