Oat Breakfast Scones
Oat Breakfast Scones
This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.
In the recipes for most scones, the flavorings for the fillings differ in dozens of delicious ways, while the standards for scones have remained relatively constant over the years. And because their texture so often judges scones, a delicious filling is wasted if the texture is tough and dry. The best scone is delicate, flaky, and evenly browned. When cut or broken with a knife or fork, it should reveal a crumbly texture with air spaces in between. Achieving a scone of this perfection is certainly no accident. Successful pastries are the result of following long-proven recipes and rules exactly and using the right equipment when required.
Most nutritionists agree that we should start the day with a good breakfast, so what better way is there than with a delicious, fluffy scone.
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Ingredients
- 1 ½ c. all-purpose flour
- 3 tsp. baking powder
- ¼ tsp. salt
- 2 Tbsp. + 1 tsp. Imperial Sugar granulated sugar, divided
- ½ c. salted butter
- ½ c. quick-cooking whole-grain oats
- ⅔ c. + 2 Tbsp. heavy cream, divided
- ½ tsp. vanilla extract
- 1 egg
- 1 tsp. melted salted butter
- ground cinnamon, to taste
- ¼ c. Imperial Sugar confectioners powdered sugar
Instructions
Preheat the oven to 400ºF.
Sift flour, baking powder, salt, and 2 tablespoons of sugar into a mixing bowl.
Grate the butter. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
In a small bowl or glass measuring cup, whisk the heavy cream, egg, and vanilla together; add to the dry mixture. Stir just until the dough comes together, taking care not to over mix.
Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a ball. Divide into 3 equal parts; press each part into a circle, and cut-out desired shape.
Place the scones on the prepared baking sheet lined with a baking mat or parchment paper to prevent them from spreading. Brush the tops with melted butter. Sprinkle with the remaining tablespoon of sugar and ground cinnamon.
Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.
To make the glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon of heavy cream. Gradually add the remaining heavy cream until the mixture reaches your desired consistency—drizzle glaze over scones.
