Herb Oat Scones

Last Updated on November 13, 2019 by Chef Mireille

These scones are hearty, but soft. These are definitely an American type scone as a Brit would never deem to call this a scone. However, we Americans like our scones soft and rich. In preparation for my Lavender themed tea party, these scones are good to provide an option for those who don’t go ga-ga for lavender. Not to mention, these are bit more savory for those that prefer them to sweet scones.

Herb Oat Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20-22 scones

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 cups oats
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup cold unsalted butter, chopped
• 3/4 cup buttermilk, plus 1 tablespoon (for tops)
• 1 stalk rosemary leaves, finely chopped
• 3 tablespoons parsley, finely chopped
• 1 tablespoon cilantro, finely chopped

Preheat oven to 400 F. Prepare a cookie sheet with parchment paper. Spray with non stick spray.

In a large bowl, combine flours, oats, sugar, baking powder and salt. Mix to combine.

Using a pastry blender, cut butter into flours until it resembles small peas.

Add herbs, eggs and 1/2 cup of the buttermilk. Mix until just combined. Add additional buttermilk as needed, until the dough comes together.

On a well floured board, place dough. Sprinkle top liberally with flour. Using the palm of your hand, flatten dough into a disc about 1/2″ high.

Using cookie cutters dipped in flour, cut out scones and place on prepared cookie sheet. Repeat until all the dough has been used. Brush the tops with buttermilk.

Bake for 20 minutes, until golden.

So soft..perfect for tea time, breakfast or brunch…

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Herb Oat Scones

Prep Time20 minutes mins

Cook Time20 minutes mins

Servings: 22 scones

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Ingredients

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 cups oats
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup cold unsalted butter chopped
• 3/4 cup buttermilk plus 1 tablespoon (for tops)
• 1 stalk rosemary leaves finely chopped
• 3 tablespoons parsley finely chopped
• 1 tablespoon cilantro finely chopped.

Instructions

• Preheat oven to 400 F. Prepare a cookie sheet with parchment paper. Spray with non stick spray.
• In a large bowl, combine flours, oats, sugar, baking powder and salt. Mix to combine.
• Using a pastry blender, cut butter into flours until it resembles small peas.
• Add herbs, eggs and 1/2 cup of the buttermilk. Mix until just combined. Add additional buttermilk as needed, until the dough comes together.
• On a well floured board, place dough. Sprinkle top liberally with flour. Using the palm of your hand, flatten dough into a disc about 1/2" high.
• Using cookie cutters dipped in flour, cut out scones and place on prepared cookie sheet. Repeat until all the dough has been used. Brush the tops with buttermilk.
• Bake for 20 minutes, until golden

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