Scones tend to be dry, crumbly and dense but these Oatmeal Scones are everything but that! Made with a blend of almond, oat and all purpose flours; these scones are light, fluffy and flakey. They can be made sweet or savory with endless amounts of creative mix ins.
Yield: 16 Scones, Entire Recipe Makes 8 of Each Flavor
What You'll Need:
Food Processor (optional)
Zester or Grater
2 1/2 Cups All Purpose Flour
1 Cup Rolled Oats
3 Cups Almond Flour
1 Cup Butter, Frozen then grated
10 Tbsp Baking Powder
3/4 Cup Brown Sugar
2 Tsp Kosher Salt
2 Cups Heavy Cream
2 Cups Blackberries, Chopped
2 Tsp. Orange Zest, Perfect Puree
1/2 Cup Goat Cheese, Crumbled
2 Tbsp. Chives, Chopped
Place all dry ingredients in the food processor and quickly pulse.
Add in your grated butter and other wet ingredients and pulse.
Place your dough onto a lightly floured surface and separate into two equal balls of dough, if making two different flavors. Gently fold in your desired mix ins.
Form your dough into a solid rectangle and cover in plastic wrap. Let rest, refrigerated for 30 minutes.
Remove your dough from the fridge and slice into 8 equal triangles. Place onto parchment lined baking tray. Bake at 375 for 18-20 minutes.
Gather your dry ingredients and quickly pulse in your food processor; flours, rolled oats, baking powder & salt.
Take your frozen butter and grate with your grater or zester. Place the grated butter into the food processor and pulse together all ingredients.
Gather your heavy cream and salt, place in the food processor and pulse until a dough begins to form. Dough will be slightly sticky.
Place your dough on a lightly floured surface and form into a ball, see photos. If making two different flavors of scones, you will now want to separate your dough into two equal balls. If only making one kind, leave your dough as is.
Gently fold your mix ins to each set of dough, blackberries and orange zest to one ball and goat cheese and chives to the other.
Wrap your dough(s) in plastic wrap and let rest in the refrigerator for 30 minutes prior to baking.
Preheat the oven to 375 and line your baking sheet with parchment paper.
Remove your dough from the fridge and form the ball into a rectangle about 6 inches wide.
Use a floured knife to now portion your scones. Cut the scones like you would a pizza into 8 different equal triangles.
Place your cut scones onto the parchment paper.
Bake for 18-20 min until golden brown.
Pro Tip: You can sprinkle your scones with course sugar or additional oat flakes prior to baking for more texture!