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The Comfort of Home: Whole Wheat Oat Scones

There’s a distinct memory, locked away in the scent of toasted oats and warm butter, of my grandmother’s kitchen. It wasn’t fancy, but it was always filled with the promise of something delicious. I remember perched on a stool, watching her flour-dusted hands expertly transform simple ingredients into golden brown scones. These weren’t the overly sweet, cake-like scones you often find today, but hearty, satisfying ones made with whole wheat and oats – a perfect accompaniment to a cup of tea and a good book on a rainy afternoon. The slightly nutty flavor and satisfying texture brings me right back to that cozy kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Yields: 16 scones
Serves: 16
Dietary Type: Vegetarian

Ingredients

3/4 cup butter, cold
1 cup rolled oats, toasted (old fashioned)
2 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons superfine sugar
1 pinch salt
2 1/2 teaspoons baking soda
2 eggs
3/4 cup buttermilk
1/3 cup currants

Equipment Needed

Large Mixing Bowl
Small Mixing Bowl
Whisk
Baking Sheet
Parchment Paper (optional)
Rolling Pin
Scone Cutter (or biscuit cutter)

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a large baking sheet by either greasing and flouring it or lining it with parchment paper for easy cleanup. Parchment paper is my preferred method as it prevents sticking and allows for effortless removal of the baked scones.
Dice the cold butter into small cubes. The colder the butter, the flakier your scones will be. You can even chill the diced butter in the freezer for about 10 minutes before using it.
In a large mixing bowl, combine the toasted rolled oats, whole wheat flour, all-purpose flour, superfine sugar, salt, and baking soda. Whisk together to ensure all the ingredients are evenly distributed.
Add the diced butter to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse crumbs. The goal is to create small pockets of butter that will melt during baking, resulting in a tender and flaky scone. Avoid overmixing, as this can lead to tough scones.
In a separate small bowl, whisk together the eggs and buttermilk. Reserve about 2 tablespoons of this egg mixture for glazing the scones before baking.
Pour the remaining egg mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix the dough, as this will develop the gluten and make the scones tough. The dough should be slightly shaggy.
Gently fold in the currants, ensuring they are evenly distributed throughout the dough.
Lightly flour a clean, flat surface. Turn the dough out onto the floured surface and gently roll it out to about 3/4 inch (2 cm) thickness.
Using a floured scone cutter (or biscuit cutter) stamp out rounds from the dough. Avoid twisting the cutter as you press down, as this can seal the edges and prevent the scones from rising properly.
Place the scone rounds onto the prepared baking sheet, leaving a little space between each scone.
Brush the tops of the scones with the reserved egg mixture. This will give them a beautiful golden-brown color and a slightly glossy finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them during the last few minutes of baking to prevent them from burning.
Remove the scones from the oven and let them cool slightly on the baking sheet before serving. They are best enjoyed warm.

Expert Tips & Tricks

Cold Butter is Key: Using very cold butter is crucial for achieving a flaky texture. Consider freezing the butter for 10-15 minutes before dicing and incorporating it into the dry ingredients.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay.
Toast the Oats: Toasting the oats beforehand enhances their nutty flavor and adds depth to the scones. Spread the oats on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden and fragrant.
Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to reach 3/4 cup. Let it sit for 5 minutes to curdle slightly before using.
Freezing for Later: These scones freeze beautifully. Bake them completely, let them cool, and then wrap them individually in plastic wrap before placing them in a freezer bag. To reheat, bake them from frozen at 350°F (175°C) for 10-15 minutes, or until warmed through.

Serving & Storage Suggestions

These whole wheat oat scones are delicious served warm with a pat of butter, a dollop of clotted cream, and a spoonful of your favorite jam or fruit preserve. They also pair well with a cup of tea or coffee for a satisfying breakfast or afternoon treat.

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat, wrap a scone in foil and warm it in a 350°F (175°C) oven for 5-10 minutes. You can also microwave them for a few seconds, but be careful not to overcook them, as they can become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	203.4 kcal	N/A
Calories from Fat	N/A	44%
Total Fat	10 g	15%
Saturated Fat	5.8 g	29%
Cholesterol	49.8 mg	16%
Sodium	289.8 mg	12%
Total Carbohydrate	24.6 g	8%
Dietary Fiber	2.7 g	10%
Sugars	4.3 g	N/A
Protein	5 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dried Cranberries: Substitute the currants with dried cranberries for a slightly tart and festive twist.
Lemon Zest: Add 1 tablespoon of lemon zest to the dry ingredients for a bright and citrusy flavor.
Nuts: Incorporate 1/2 cup of chopped walnuts or pecans into the dough for added texture and flavor.
Spice it Up: Add 1/2 teaspoon of cinnamon, nutmeg, or mixed spice to the dry ingredients for a warm and comforting flavor.
Savory Scones: Omit the sugar and currants and add grated cheese, herbs, and spices for a savory version. Try cheddar cheese, chives, and black pepper.

FAQs (Frequently Asked Questions)

Q: Can I use all whole wheat flour instead of combining it with all-purpose flour?
A: Yes, you can, but the scones will be denser and slightly drier. Using a combination of flours provides a better texture.

Q: Can I make the dough ahead of time and bake it later?
A: Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before rolling and baking.

Q: My scones didn’t rise very much. What could have gone wrong?
A: Make sure your baking soda is fresh, and avoid overmixing the dough. Also, ensure your oven is properly preheated.

Q: Can I use milk instead of buttermilk?
A: While buttermilk contributes to the scones’ tenderness and tang, you can use milk as a substitute. Add 1 tablespoon of lemon juice or vinegar to the milk for a similar effect.

Q: How do I prevent the bottom of the scones from burning?
A: Place a second baking sheet underneath the one holding the scones for added insulation. You can also lower the oven rack one position.

Final Thoughts

There’s something truly special about baking scones – the simple act of combining humble ingredients and transforming them into something warm, comforting, and delicious. I hope you’ll give this recipe a try and experience the joy of homemade scones for yourself. Feel free to experiment with different variations and substitutions to create your own signature scone recipe. And don’t forget to share your creations with friends and family – because nothing tastes better than a scone made with love and shared with good company. Enjoy!

Whole Wheat Oat Scones Recipe