22
Submitted by Jenny Sanders
"Most scones ARE cooked; they're better that way. What I mean, of course, is that these are made with leftover cooked oatmeal. The only way to get leftover oatmeal in my house is to make extra and hide enough for these right away. There is nothing more comforting on a cold winter morning than a big bowl of oatmeal - except for these scones, with a little butter and honey and a nice pot of tea."
photo by Jenny Sanders 
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
8-12
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ingredients
- 2 tablespoons butter
- 2 tablespoons honey
- 1 cup cooked oatmeal
- 2⁄3 cup milk
- 1 3⁄4 cups whole wheat flour (or a bit more)
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
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directions
- 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.
- You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
- 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 cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
- Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.
Questions & Replies
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Reviews
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This was just great! I had a lot of extra leftover oatmeal and was looking for a way to use it up, other than just eating it. I added more honey as suggested by other reviews. Also I made a few scones with chocolate chips, strawberry jam, and other great flavorings just to give it some variety. But the ones I left plain were just great. And also I used applesauce instead of butter to reduce the fat content. I also used soymilk instead of milk and I omitted the salt. This is wonder and I plan on making this again many times in the future!
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Very good! Only 3 points! I used 1/2 whit and 1/2 whaheat flour. Also cut the recipe in half because i wasn't quite sure how they'd turn out. Added 1t. of baking soda also. They rised nicly, and give you a good size scone. Took Akikobay's advice and added oargne zest and craisins. Made one with choc. chips for my mom, and all turned out well. Will make again.
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I used your Oatmeal Cooked in a Rice Cooker #86820 recipe to make the oatmeal. It was still warm when I mixed this, and that was fine. I used 1/4 cup whole wheat flour and 1/2 cup soy flour, and finished them out with white. (Always upsetting when I run out of whole wheat flour!) They had a lovely flavor and texture. I'm taking 1 to my co-worker who is diabetic (and never gets the home baked goodies people bring) and sharing the rest with my kids. Excellent! I think I've started on a kick of making tons of your recipes. They are so good!
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Excellent! DH loves scones but is very picky because he says too many people overbake them. I baked these for 18 minutes and they were perfect. So tender, very tasty. I did have to add extra flour as it's very damp here today but they turned out wonderful. I always put dried fruit like dates or walnuts in my oatmeal so they were also in the scones and it worked out fine. I can tell that I will be making these a lot around my house. Very easy, very tasty and so tender. Thanks for posting.
- See AlsoRecipe: Glazed Apple Fritters
These are soooooo good! My leftover oatmeal had pecans and dried blueberries in it. I switched out the butter for a blueberry-pomegranate flavored applesauce. The dough came together perfectly for me...not too dry or wet. I flattened it and cut it into 8 pieces, sprinkled it with some brown sugar and sugar in the raw, and baked it for 15 minutes. Took it out of the oven to separate the pieces a little and then put it back in for 5 minutes longer. Texture perfect!
see 16 more reviews
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Tweaks
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I made these scones today and will definitely be using this recipe again next time I have some leftover oatmeal in the fridge! The scones were very easy to pull together (it took me about 15 mins total which included time to measure, melt, etc) and turned out very tender, with a wonderful light texture. I will make 2 recommendations, though. <br/>1. Make sure you season your oatmeal well! Since the recipe has only a little honey as a flavor agent, the finished scones will taste of nothing but very lightly sweetened oatmeal at the end unless you make some additions. I added dried cranberries and chopped pecans to mine which helped, but I think that next time I will also replace some of the milk with orange juice or mix in some lemon zest to really boost the flavor. <br/>2. I usually brush the tops of my scones with milk or juice and then sprinkle with sugar for added color, texture and flavor. I forgot this step today and, while these browned up nicely, they were lacking that pretty bakery finish that I like to have. Not a big deal, but definitely something to remember for next time! <br/>All in all, this is a wonderful recipe to use as a scone base. Mix in some extra ingredients for flavor and you get scones worthy of company!
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This was just great! I had a lot of extra leftover oatmeal and was looking for a way to use it up, other than just eating it. I added more honey as suggested by other reviews. Also I made a few scones with chocolate chips, strawberry jam, and other great flavorings just to give it some variety. But the ones I left plain were just great. And also I used applesauce instead of butter to reduce the fat content. I also used soymilk instead of milk and I omitted the salt. This is wonder and I plan on making this again many times in the future!
RECIPE SUBMITTED BY
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
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