While looking for a something to pair with the Spiced Pumpkin Butter, I came across this delicious recipe for Toasted Oatmeal Scones. These scones are the perfect match for the Spiced Pumpkin Butter as they are not too sweet and have a pleasant rustic texture from the oat flakes with a deep, rich toasty flavor.
The next time you want scones, don’t bother going out to a coffee shop, these Toasted Oatmeal Scones are so much better and come together in a snap. Here is how you can make your own.
You can find the basic recipe here. Make sure you only use old-fashioned rolled oats or quick oats for this recipe. You can substitute the milk and cream for half and half. I added a splash of vanilla extract for a little extra flavor.
Preheat oven to 375 degrees. Spread oats on a rimmed baking sheet and toast for seven to nine minutes or until fragrant and lightly browned. Let oats cool completely. Set aside two tablespoons of the oats to roll the dough in later.
Increase oven temperature to 450 degrees. Line a baking sheet with parchment or Silpat and set aside.
Dice 10 tablespoons of butter into 1/2 inch pieces and place in the fridge to chill.
In a measuring cup whisk together the milk and cream (or half and half) with the egg and one teaspoon of vanilla (if using). Reserve one tablespoon of the milk mixture to brush on top of the scones before baking. Keep in fridge until ready to use. Set aside one tablespoon of sugar to sprinkle on scones before baking.
In the bowl of a food processor pulse together the flour, 1/3 cup sugar, baking powder and salt until combined, around four pulses. Scatter the chilled butter over the flour and pulse until mixture resembles coarse cornmeal, around 12 to 14 pulses.
Transfer flour mixture to large bowl and stir in cooled oats. Fold in the milk/egg mixture using a rubber spatula. When the mixture comes together use your hands to knead the mixture into a cohesive dough ball.
Coat the dough ball with the remaining two tablespoons of oats and pat out into a seven inch round that is around one inch thick. Cut the round into eight equal wedges and space them evenly on the prepared baking sheet, around two inches apart.
Brush the tops of the wedges with the reserved milk/egg mixture and sprinkle with the reserved one tablespoon of sugar. Bake for 12 to 14 minutes or until the tops are golden brown.
Let the scones cool on the baking sheet for five minutes then transfer to a wire rack to cool for 30 minutes before serving. Then try them with your homemade Spiced Pumpkin Butter!
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