Thanks to Good Housekeeping for this one!
I really love scones, and have been looking for a healthy-ish recipe for a while. My parents visited this weekend, and I wanted to have something for breakfast that wouldn’t require much effort on my part the morning of, so I could spend more time hanging with them (and my childhood dog, Sophie!) instead of being in the kitchen.
I typically make a breakfast casserole (recipe forthcoming!), but wanted to change things up a bit.
2 cups old-fashioned oats
2 cups all-purpose flour
1/2 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup (1 stick) butter, cut up
3/4 cups buttermilk
1 large egg
cinnamon and sugar
Begin by preheating your oven to 425 degrees F. In a food processor, combine the oats, flour, sugar, baking soda, baking powder, salt, and nutmeg. Pulse to blend. Add the cut up butter and pulse until coarse crumbs form.
In a cup, beat the buttermilk and egg. With the food processor running, add the egg mixture and pulse until a dough forms. The dough is pretty sticky, so make sure to use some flour on your palms and 1/4 cup measuring cup when handling the dough.
Scoop the dough, by the 1/4 cup, onto a cookie sheet. Flatten each mound into a 2 1/2-inch round. Sprinkle the tops with cinnamon and sugar. Bake 15-17 minutes or until golden on the bottom. I baked mine for 16 minutes, but found that some were a wee bit overdone on the bottom. Just make sure to keep an eye on them toward the end.
I managed to get 9 scones out of this recipe.
They’re a bit crumbly, and aren’t nearly as dense as regular scones, but also aren’t overly sweet, which is nice. The top is crusty and crunchy from the cinnamon and sugar. All in all, these ended up being pretty tasty, and I don’t feel terrible about eating them since there isn’t a ton of sugar in them, and they have some oats. Enjoy!