Oatmeal Scones

Interior of oatmeal scone topped with brown sugar icing.

No ratings yet

These buttery Oatmeal Scones are made with a combination of rolled oats and quick oats for texture, flavored with a hint of cinnamon and vanilla, and topped with a creamy brown sugar icing!

Prep Time15

Cook Time18

Total Time33

Servings: scones

Calories: 302kcal

Author: Naomi Andres

Equipment

large baking sheet
parchment paper
mixing bowls
measuring cups & spoons
pastry cutter

Ingredients

1 ¾ cup all-purpose flour
½ cup quick-cooking oats + 2 tablespoons to roll the scones in
½ cup rolled oats
½ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ cup salted butter * (cold and cubed)
½ cup heavy whipping cream
1 egg
1 teaspoon vanilla extract

For the Icing:

1 tablespoon packed brown sugar
2-3 tablespoons heavy whipping cream
¼ teaspoon vanilla extract
⅔ cup powdered sugar (confectioners sugar)

Instructions

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
Whisk together the flour, oats, brown sugar, baking powder, and cinnamon. Add the cold cubes of butter and use a pastry cutter to incorporate the cold butter until the pieces of butter are the size of small peas.
1 ¾ cup all-purpose flour, ½ cup quick-cooking oats, ½ cup rolled oats, ½ cup packed brown sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ¾ cup salted butter
In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla. Add the combined wet ingredients to the flour/butter mixture and mix until the dough starts to come together before turning the dough out onto the countertop and gently kneading and folding the dough until it comes together.
½ cup heavy whipping cream, 1 egg, 1 teaspoon vanilla extract
Separate the dough into three equal portions and shape each into a disk about 4 inches in diameter and 1 ½ inches thick. Coat the top, bottom, and sides of each disk of dough in quick oats.
Slice each round of dough into quarters and arrange on a pan lined with parchment paper, leaving room between each scone for them to spread. *(see note) Bake in a preheated oven for 12-16 minutes or until golden brown around the edges.
To make the icing, whisk together 1 tablespoon of brown sugar and 1 tablespoon of heavy whipping cream. Let it sit for 5 minutes to allow the sugar to dissolve fully. Then, whisk the mixture again before adding the powdered sugar, vanilla extract, and 1-2 tablespoons more cream or enough to make a drizzleable icing.
1 tablespoon packed brown sugar, 2-3 tablespoons heavy whipping cream, ⅔ cup powdered sugar, ¼ teaspoon vanilla extract
Let the scones cool for about 10 minutes after they come out of the oven before drizzling the icing on top. Enjoy!

Notes

Add an additional ¼ teaspoon of salt if using unsalted butter.
To prepare the scones ahead of time, simply follow the instructions all the way up to the point of baking them, but instead refrigerate the scones covered on the pan for up to 24 hours before baking in a preheated oven.

Scones are best eaten fresh on the day they were made, but you can store any leftovers covered at room temperature for up to 4 days. Warm slightly before serving.

Nutrition