Lemon Oat Scones
This quick lemon oat scone recipe is simple and delicious! If you aren’t already acquainted, a scone is similar to an American biscuit, but made with a richer, lightly sweet dough.They’re a natural accompaniment to a cup of tea but also a great partner for your morning cup of joe. The delicate lemon flavor of these scones is subtle and won’t overpower most jams or spreads.
Equipment
- mixing bowl
- parchment paper or silicone baking mats
Ingredients
- 2½ cups all purpose flour
- ½ cup rolled oats
- ⅓ cup sugar
- 2½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 6 oz butter 1½ sticks or ¾ cup
- 1 cup whole milk
- 1 tbsp lemon juice
- ¼ tsp lemon extract substitute 1 Tbsp grated lemon zest
Instructions
prep ingredients
- Assemble all your ingredients before you begin. Now is a good time to preheat your oven to 425℉ (218°C or gas mark 7).
- Add the milk to a large measuring cup. Add the lemon juice and lemon extract or zest to the cup of milk, stir, and let sit to sour the milk while you mix the dry ingredients. It will thicken or curdle slightly- this is ok!
- Sift the leavening into the flour and the rest of the dry ingredients so that there are no clumps. You can either sift all ingredients together or mix well with a whisk to combine them well.
cut in butter
- Cut the butter into the dry ingredients. You want the largest pieces of butter to be the size of small peas and the rest like crumbly meal.
- The pea-sized bits will make the scones flaky and the smaller pieces will make them tender.
mix scone dough
- Pour the wet ingredients into the mixing bowl.
- Gently fold in the wet ingredients with a spatula, wooden spoon, or plastic bowl scraper, until the dough just comes together.
- Don't over mix- you don't want to over develop the gluten in the flour or your scones will be tough.
pat out and cut scones
- Turn the dough out onto a lightly floured surface or silicone mat. Fold gently with a bench scraper a few times, just enough to bring the dough together into a shaggy mass. The dough will be sticky and have some lumps of butter- this is ok.
- Using the bench scraper, divide the dough in half. Set one half aside in the mixing bowl while you shape the other. Keep it cool- pop the other half of the dough in the fridge if your kitchen is very hot.
- Turn out half of the dough onto a lightly floured surface. Use a silicone baking sheet if you have one or a sheet of parchment paper for easier dough handling and cleanup.
- Roll or pat out the dough portion into a 7-8" circle (about ½-¾" thick). Using the bench scraper, cut the circle into wedges (6 or 8, depending on how big you want your scones to be).
bake lemon oat scones
- Using the bench scraper or a metal spatula, transfer the scones to a baking sheet (plain, or lined with parchment or a silicone baking mat so they are less likely to stick and break).
- If you like, you can brush the tops with melted butter, egg wash, or milk (for more golden, glossy, or tender scones, respectively) and sprinkle them with some turbinado or vanilla sugar for extra glitz and sweetness.
- Bake the scones in a 425℉ oven for 10-15 minutes, or until they are light golden brown on top and bottom.
- Remove from oven and use a metal spatula to transfer to a cooling rack. Serve warm, or let cool and wrap to freeze & enjoy later.
Nutrition
Calories: 244kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 427mgPotassium: 76mgFiber: 1gSugar: 7gVitamin A: 388IUVitamin C: 0.5mgCalcium: 83mgIron: 1mg
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