Herb Oat Scones

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Last Updated on November 13, 2019 by Chef Mireille

Scones, Oat Scones, Herbed SconesThese 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.

scones -edit

Bake for 20 minutes, until golden.

Oat Scones -edit

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

Herb Oat Scones -edit

Herb Oat Scones

Prep Time20 minutes
Cook Time20 minutes
Servings: 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.

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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