In celebration of St. Patrick’s Day, I wanted to share our favorite Irish scone recipe.
What’s great about these scones is they are made with steel cut oats so they have a rich nutty flavor and a springy texture, almost like al dente pasta.
Directions:
Preheat oven to 400 degrees.
In a small bowl, stir the oats and buttermilk together. Let stand for 25 minutes. (If you want extra oat flavor, before combining, toast the oats in a skillet on low heat until they brown, or in an oven for 30 minutes at 300 degrees.)
In a large bowl, combine flour, brown sugar, baking powder, baking soda, and dried plums.
Add the butter and with a pastry blender or your fingers, work in the butter until it resembles coarse crumbs.
Stir in the oats and buttermilk. Don’t overmix.
Pat the dough into a round flat circle about 8 inches in diameter.
Mix the egg and teaspoon of cream together in a small bowl. Then using a pastry (or basting) brush, coat the top of the dough.
Sprinkle sanding sugar over the top. I like a lot of sugar, but it’s up to you.
Cut into 8 slices and place on cookie sheet lined with a silpat or parchment paper.
Bake for 20 minutes or until the tops start to brown.
Serve them warm with cream, butter, and jam. Enjoy! (You can see my daughter did!)
Ingredients
- 1 cup steel cut oats
- 1 ¼ cups buttermilk
- 1 ½ cups all-purpose flour
- 2 tablespoons firmly packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup chopped dried plums or any other fruit you’d like
- 4 tablespoons cold butter
- 1 egg
- 1 teaspoon heavy cream
- 2 tablespoons sanding sugar
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, stir the oats and buttermilk together. Let stand for 25 minutes. (If you want extra oat flavor, before combining, toast the oats in a skillet on low heat until they brown, or in an oven for 30 minutes at 300 degrees.)
- In a large bowl, combine flour, brown sugar, baking powder, baking soda, and dried plums.
- Add the butter and with a pastry blender or your fingers, work in the butter until it resembles coarse crumbs.
- Stir in the oats and buttermilk. Don’t overmix.
- Pat the dough into a round flat circle about 8 inches in diameter.
- Mix the egg and teaspoon of cream together in a small bowl. Then using a pastry (or basting) brush, coat the top of the dough.
- Sprinkle sanding sugar over the top. I like a lot of sugar, but it’s up to you.
- Cut into 8 slices and place on cookie sheet lined with a silpat or parchment paper.
- Bake for 20 minutes or until the tops start to brown.
- Serve them warm with cream, butter, and jam.
Notes
Nutrition
If you make some, please take photos and send them to me at jillian(at)catchmyparty(dot)com. I’d love to see how yours turned out.
3 comments
Aneta wrote:
That looks like a great recipe, I have never tried to make scones with steel cut oats! that sounds really delicious :) I will be definitely testing this one :)
Janine B wrote:
Hi - :Are you sure this recipe is correct? I did it to the T and triple checked my measurements, but the dough was the consistency of pancake batter. I even added another 1/2 cup of flour to try to save it. Was it supposed to be 2 cups of AP flour? I think this sounds like a great recipe, but I'm a bit sad because I wasted a lot of ingredients on this.
Michelle K wrote:
Hey - the same thing happened to me as Janine above, the recipe isn't correct from what I can tell, quantity of dry ingredients is way off! I added at least half a cup extra of flour and still way too runny, kept adding and eventually it resembles something similar to a scone but was so gradual my butter didn't remain cold enough so they did not turn out well - if you are reading the comments don't bake this recipe until it's corrected for dry ingredients! Unfortunately I didn't read the comments until after I made my recipe!
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