These scones are probably one of the simplest and healthiest bakes I know. Really, they just change a bowl of oatmeal into a delicious portable snack. They aren’t that sweet, but I love them perfectly how they are and continue to make them frequently. I’ve noticed my kids will eat them, but not devour them, which is probably a good sign, really, that they are healthful and filling.
They also don’t have any wheat, if that’s a help to you, and they last for a couple of days, making a good on-the-go breakfast. They are from Genevieve Ko’s Better Baking, one of my favorite baking books on the shelf (and I won’t disclose how many that is!). She has a different title for them (she calls them oat soda bread scones), but I think my name better describes them and reflects the way I’ve spiced them.
Cinnamon & Spice Oat Scones
- 2 c. old-fashioned rolled oats
- one packet English breakfast tea leaves (original) or Bengal Spice herbal tea bag (my favorite!)
- 1/2 c. raisins
- 1/2 t. baking soda
- 1/4 t. salt
- 2 T. sugar (turbinado is good for sprinkling on top, if you have it)
- 3/4 c. buttermilk
- Position a rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper (I own a scone pan, which I used for the image above. I got it from King Arthur Flour, if you’re looking).
- Process the oats and tea leaves in a food processor until finely ground; it’s okay if there are still some small bits of oats. Add the raisins and pulse until chopped. Add the baking soda, salt , and sugar and pulse to combine. Add the buttermilk and pulse until the dough comes together, scraping the bowl occasionally.
- Using a 3-T (2 in.) cookie scoop or a 1/4 c. measure, drop the dough by scant 1/4-cupfuls onto the prepared pan, spacing them 1.5 inches apart. Flatten the tops slightly with your palm, then slash a cross in the top of each with a sharp knife. Sprinkle with sugar.
- Bake until the scones are cooked through and the bottoms are light golden brown, about 15 minutes.
- Slide the parchment paper with the scones onto a wire rack to cool. Serve warm or at room temperature.