These easy and delicious scones, perfect for breakfast on the run, are from my newest cookbook.
My newest cookbook, The Everything Quick and Easy, 30-Minute, 5-Ingredient Cookbook, is now available. This book was a labor of love, since I've fashioned myself a guru of quick recipes, especially those using five ingredients or less (and I know grammatically it's supposed to be 'fewer', but that just doesn't sound right).
The book doesn't count oil, water, flour, sugar, baking powder, or spices as ingredients. You, of course, could add more. Some chopped walnuts, raisins, or chocolate chips would be wonderful in this simple recipe.
Enjoy!
Oat Scones
- 2 cups flour
- 2/3 cup oatmeal
- 1/3 cup brown sugar
- 1-1/2 tsp. baking powder
- 1/4 tsp. cinnamon
- 6 Tbsp. butter
- 2 eggs
- 6 Tbsp. heavy cream, divided
- 1 Tbsp. sugar
- 1/8 tsp. cinnamon
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and set aside. In a large bowl combine flour, oatmeal, brown sugar, baking powder, and 1/4 tsp. cinnamon. Cut in butter until particles are fine.
In a small bowl combine eggs and 5 Tbsp. cream and beat until smooth. Add to oatmeal mixture and mix until a dough forms. Shape into a ball, then press into a 9" circle on prepared cookie sheet. Cut dough into 8 wedges and separate slightly. Brush with remaining 1 Tbsp. cream and sprinkle with 1 Tbsp. sugar mixed with 1/8 tsp. cinnamon. Bake for 12-15 minutes or until edges are golden brown. Serve hot with butter. Serves 8
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