(Cooked) Oatmeal Scones

Phil is rightly tired of oatmeal – we have been having it for breakfast for quite some time; however, I still had a bunch of cooked oatmeal left in the fridge today.  What to do?  Search the internet for recipes with cooked oatmeal.

I found a few that looked pretty neat, but decided on making these oatmeal scones.

Cooked Oatmeal Scones (adapted from this recipe – I had more cooked oatmeal than the recipe called for and adjusted the flour accordingly and added some dried cranberries and brown sugar)

Ingredients:

• 2 tablespoons butter
• 2 tablespoons honey
• 1 cup cooked oatmeal
• 2/3 cup skim milk
• 1 3/4 cups flour (I definitely used more, my cooked oatmeal was pretty wet)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dried cranberries (optional)
• 1/4 cup packed brown sugar (optional)

Directions

1. Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
2. Mix in the milk, half at a time.
3. Mix the flour, baking powder, and salt.
4. Add the salt.  If you want a more savory scone, add more salt.
5. Mix the flour into the oatmeal.
6. If the mixture seems too moist, add a little more flour.  This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.
7. Roll out to 1″ thick and use a biscuit cutter or cup to cut.
8. Brush the tops of the scones with some milk and put some turbinado sugar on top (if you want – I did half with and half without).
9. Bake on greased and floured sheets at 350°F for 9 minutes.  Rotate and move the sheets from top to bottom of the oven.  Bake for another 9 minutes or until golden brown.

I definitely could have rolled these out thicker, but they are still pretty tasty!  New breakfast food.