Oatmeal Butterscotch Scones with Fresh Milled Flour
It’s time for a naked scone! No glaze is needed for these delicious Oatmeal Butterscotch Scones with Fresh Milled Flour. The combination of butterscotch, cinnamon and toffee bits, along with the texture from the oats, make for a delightful scone. They’re a slightly sweet breakfast treat and also a great afternoon snack.Â
While these scones were being stored on the counter I kept sneaking bites here and there. My husband was not thrilled that his scone had a chunk missing. He knew exactly who to blame, busted! I know I’ve said this before, but I’ll say it again, I’ll shout it from the rooftops, scones are my VERY FAVORITE of all time!
What you need for Oatmeal Butterscotch Scones with Fresh Milled Flour:
How to:
- Start by preparing the metal baking sheet with parchment paper, set aside.
- Whisk together the wet ingredients (buttermilk, egg and extracts) and place in the refrigerator until needed, so they stay cold.
- Mill the wheat berries into flour.
- In a food processor combine fresh milled flour, quick oats, brown sugar, cinnamon, baking powder, baking soda and salt. Pulse a few time to combine. Then add the butter pieces and pulse a few more times until the mixture resembles coarse crumbs, with no pieces larger than pea size. Transfer to a large bowl.
- To the bowl, add the cold wet ingredients, butterscotch chips and Heath toffee bits. Gently mix until just combined.
- Transfer to a lightly floured surface, form into two 4-5 inch discs that are 1 inch thick. Cut each disc into 6 small scones. Place on parchment lined baking sheet. Freeze for 20ish minutes (or longer), while the oven preheats to 400 degrees.
- If you want to freeze longer: Either freeze for 2 hours, then transfer to a freezer safe bag to bake later. Or freeze 1-2 hours before baking. They hold their shape a little better if you freeze them longer before baking.
- Bake for 20-22 minutes until toothpick inserted in the center comes out clean. Let scones cool on the baking sheet 5-10 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature!
Options:
If you don’t want to use Health toffee bits, no problem, use all butterscotch chips.
For more oat texture add half of the oats at the beginning and add the other half when you mix in the liquid and chips.
Click here for more scone recipes. Stay tuned, there will be many more to come.
Oatmeal Butterscotch Scones with Fresh Milled Flour
Ingredients
- 1 cup buttermilk 240 grams
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 187 grams hard white wheat berries 1 1/2 cups
- 78 grams soft white wheat berries 1/2 cup
- 1 1/4 cups quick cooking oats
- 1/2 cup brown sugar 110 grams
- 1 teaspoon cinnamon
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cold, cut into 8 pieces
- 1/2 cup butterscotch chips 88 grams
- 1/2 cup Heath toffee bits or more butterscotch chips 80 grams
Instructions
- Line a large baking sheet with parchment paper, set aside.
- In a small bowl combine buttermilk, egg, vanilla extract and almond extract, whisk together, refrigerate until ready to use.
- Mill the wheat berries.
- In the bowl of a food processor, add flour, quick cooking oats, brown sugar, baking powder, baking soda, cinnamon and salt. Pulse several times to combine. Add butter cut into 7-8 pieces. Pulse a few times until there are no butter pieces larger than pea size.
- Transfer mixture to a large bowl. Add the cold wet ingredients, butterscotch chips and Heath toffee bits, mix just until dough comes together. Turn the dough out onto a lightly floured surface. Form into 2 4-5 inch discs, 1 inch thick, cut each disc into 6 little scones. Transfer the scones to prepared baking sheet. Freeze scones while the oven is preheating. Preheat the oven to 400 degrees. Bake for 20 – 22 minutes. Enjoy!