Publisher Photo
Publisher Photo
Pecans and oatmeal take center stage in these tender treats from Margaret Wilson. "They are delicious with jam or marmalade," says the Hemet, California reader. "I also like them with sharp cheddar cheese or a dab of relish at supper."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 cup quick-cooking oats
  • 1-3/4 cup all-purpose flour
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup chopped pecans, toasted
  • 1 egg
  • 2/3 cup buttermilk
  • 1/4 teaspoon ground cinnamon

Directions

Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm. Yield: 8 scones.
Originally published as Oatmeal Scones in Quick Cooking January/February 2004, p17

Nutritional Facts

1 each: 346 calories, 18g fat (8g saturated fat), 58mg cholesterol, 398mg sodium, 39g carbohydrate (11g sugars, 2g fiber), 7g protein.

  • 1 cup quick-cooking oats
  • 1-3/4 cup all-purpose flour
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup chopped pecans, toasted
  • 1 egg
  • 2/3 cup buttermilk
  • 1/4 teaspoon ground cinnamon
  1. Sprinkle oats onto an ungreased baking sheet. Bake at 400° for 8-10 minutes or until lightly browned and toasted; cool. In a bowl, combine the oats, flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Whisk together the egg and buttermilk; add to dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
  2. Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Combine cinnamon and remaining sugar; sprinkle over dough. Bake at 400° for 17-20 minutes or until golden brown. Serve warm. Yield: 8 scones.
Originally published as Oatmeal Scones in Quick Cooking January/February 2004, p17

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Reviews forOatmeal Scones

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MY REVIEW
shecooksalot User ID: 5888460 66694
Reviewed Aug. 5, 2013

"Really easy to make and my kids loved them. We will be making this recipe again!!!"

MY REVIEW
Nicki5 User ID: 6270568 137837
Reviewed Feb. 25, 2012

"Awesome! easy to make. I burnt the pecans so I didn't add them. Made the buttermilk. Baked mine on a round stone greased with canola oil for about 18 min."

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