I love scones. I love oatmeal. I love warm bread fresh from the oven. I love butter melted on top of those aforementioned things. Except on oatmeal. Well, I’ve never had butter melted on oatmeal but I don’t anticipate that being the tastiest thing ever, but perhaps it is… Anywho… excuse me. I get easily distracted.
Last week I saw a recipe for 15 minute oatmeal scones. I was instantly intrigued, because usually scones are a little more time consuming. So, I decided to see if this recipe really did just take 15 minutes, from start to finish, as claimed. I’ll admit, I was a little hesitant. Fifteen minute? For scones? I could hardly wait to find out. I’m competitive like that.
To up the stakes, I made them in the morning, after I got back from my run, as I was getting ready for the day. Ya know, blow dry your hair and cook at the same time… uh huh… smart, right? But I had been thinking about warm dough during that chilly run… and I had to meet my craving.
In less than 15 minutes, I had these little babies hot in my hands.
Burning my tongue. Dazzling my taste buds with flaky, soft, warm [make that HOT] crumbs. Melting butter. Heating up jam. [Why don’t I ever heat up jam before using it? It is so good warm!] Being all delicious like scones should be.
These scones are so easy. So tasty. So flaky. So delicious. So QUICK! I think I’ll go make them again now.
TTFN! [ta ta for now!]
- 1/2 cup rolled oats
- 1/4-1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup milk
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- cooking spray
Preheat the oven to 475 degrees. Grease a small baking sheet with cooking spray. In a medium bowl, stir together the oats, salt, baking powder, and flour. Use a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Mix in the milk and stir until combined. Turn dough out onto the baking sheet and flatten slightly, so it is shaped into a large oval [check out EatLiveRun’s picture if you need a visual]. Bake for 12 minutes or until golden brown and sizzly. Cut into four sections and enjoy with butter or jam or whatever else you desire.
While I loved this scone recipe, I thought it was really salty. Next time I make them, I am going to decrease the salt by about half and see what happens.If you’re particular about salt, I’d suggest experimenting. Update: This totally works. For me, 1/4 teaspoon of salt is perfect.
And also, for a totally different [read: non-flaky] texture, try omitting the baking powder. Mmmhmmm… guess who did that? They’re edible… but not as good! 🙂
Are you competitive?