Published September 1, 2003.
In developing our oat scone recipe, we wanted to pack the chewy nuttiness of oats into a moist and tender breakfast pastry. Essential to our success: toasting the oats—either rolled or quick oats—to obtain good nutty flavor, using a generous amount of butter for flavor, and using half-and-half to enrich but not weigh down the final product. We took care not to overmix the dough in our oatmeal scone recipe, and baked the scones in a very hot oven, to get maximum rise with a soft, delicate interior.
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an additional 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
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