Fruited oat scones
These Fruited Oat Scones are the ultimate comfort food for a cozy morning. Combining the chewy texture of quick oats with the tender crumb of classic scones, this recipe delivers a delightful contrast in every bite. Bursting with sweet dried mixed fruit, each wedge offers a natural sweetness that pairs perfectly with a hot cup of coffee or tea. The subtle hint of cinnamon and sugar on top adds a warm, aromatic finish. Perfect for weekend brunches, holiday gatherings, or as a thoughtful gift wrapped in a tin, these scones are easy to make and always a crowd-pleaser. They stay fresh for days, making them ideal for meal prep or last-minute treats.
Description
These Fruited Oat Scones are the ultimate comfort food for a cozy morning. Combining the chewy texture of quick oats with the tender crumb of classic scones, this recipe delivers a delightful contrast in every bite. Bursting with sweet dried mixed fruit, each wedge offers a natural sweetness that pairs perfectly with a hot cup of coffee or tea. The subtle hint of cinnamon and sugar on top adds a warm, aromatic finish. Perfect for weekend brunches, holiday gatherings, or as a thoughtful gift wrapped in a tin, these scones are easy to make and always a crowd-pleaser. They stay fresh for days, making them ideal for meal prep or last-minute treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)
- 1/4 cup sugar
- 1 tblsp baking powder
- 1/4 tsp salt (optional)
- 1/3 cup margarine
- 6 oz. pkg (1 1/3 cups) diced dried mixed fruit
- 1/2 cup milk
- 1 egg, lightly beaten
- 1 tsp sugar
- 1/8 tsp cinnamon (a dash, I'll use more next time)
Directions
- 1 Heat oven to 375°F.
- 2
In a large bowl, combine flour, oats, 1/4 cup sugar, baking powder, and salt.- 3
Cut in margarine using a pastry cutter or fork until the mixture resembles coarse crumbs.- 4
Stir in the diced dried mixed fruit.- 5
In a small bowl, combine milk and the beaten egg. Pour into the dry ingredients and mix just until moistened. Do not overmix.- 6
Turn the dough out onto a lightly floured surface and gently knead 6 times.- 7
On a lightly greased cookie sheet, pat the dough into an 8-inch circle.- 8
With a sharp knife, score the circle into 12 wedges.- 9
In a small bowl, mix the remaining 1 tsp sugar with cinnamon. Sprinkle this mixture over the scored scones.- 10
Bake for 20 to 25 minutes, or until golden brown.- 11
Break apart along the scored lines and serve warm.NoteStorage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Variation: For a richer flavor, substitute margarine with cold butter.
Tip: If you prefer a stronger spice flavor, increase the cinnamon to 1/4 teaspoon or add a pinch of nutmeg.
scones, oat scones, dried fruit, breakfast pastry, brunch ideas, easy baking, holiday treats, coffee companion, tea time snack, hearty breakfast, homemade scones, fruit scones - 2