A rustic and satisfying oat scone. Rich, dense and bursting with comfort, serve them warm and fresh, with butter or jam. And eat like it’s 1869!
- 1 large egg
- ½ cup heavy cream
- 2 tbsp milk
- 1 stick (½ cup) very cold butter, grated
- a mixture of egg and heavy cream for glazing
- Preheat oven to 425°F, use convection if you have it; lightly grease a cookie sheet
- Dry mix: combine your fresh milled flour, oat flakes and other dry ingredients in a medium bowl and set aside (Or use 1 bag of our fresh stone-ground Old Scottish Oat Scone Mix)
- Wet mix: in a large mixing bowl, beat the egg, add cream and milk and whisk smooth
- Combine cold grated butter with dry mix, crudely, using a fork
- Final batter: add wet mix, folding gently until barely combined, working the dough as little as possible.
- Shape the dough: turn out onto counter, pat gently into a rectangle 1 inch thick
- Cut into triangles and arrange on cookie sheet, brush on glaze and sprinkle with sanding sugar
- Bake 13-18 minutes, or until the tops JUST spring back. Do not over bake.
- Remove from oven, wait 5-10 minutes, serve warm
This recipe makes 8 very large and very filling rustic oat scones!