(Cooked) Oatmeal SconesPosted: March 15, 2010
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)
- 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)
- Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
- Mix in the milk, half at a time.
- Mix the flour, baking powder, and salt.
- Add the salt. If you want a more savory scone, add more salt.
- Mix the flour into the oatmeal.
- 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.
- Roll out to 1″ thick and use a biscuit cutter or cup to cut.
- 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).
- 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.