How To Make Candied Orange-Oat Scones
Get bites of sweet and zesty orange in these flaky and buttery oat scones! It’s a delectable tea time snack that takes less than one hour to whip up.
Preheat the oven to 375 degrees F and position a rack in the center.
In a medium skillet, toast the oats over moderately high heat, stirring constantly, for about 5 minutes, until golden and fragrant. Transfer to a plate to cool completely.
In a large bowl, combine the flour with the granulated sugar, baking powder and salt. Using 2 knives or a pastry blender, cut in the butter until the pieces are the size of small peas.
Stir in the rolled oats and candied orange peel. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon just until the dough is evenly moistened.
Transfer the dough to a floured surface and pat it into an 8-inch round about ½-inch thick. Pinch together any cracks around the edges.
Brush the dough with the heavy cream and sprinkle it with the demerara sugar. Cut the round into 8 wedges and transfer them to a baking sheet.
Bake the candied orange-oat scones for about 25 minutes, or until golden on top and bottom.
Transfer the scones to a wire rack to cool slightly.
Serve with softened butter and marmalade, and enjoy!
- Calories: 432.15kcal
- Fat: 21.68g
- Saturated Fat: 12.69g
- Trans Fat: 0.75g
- Monounsaturated Fat: 5.72g
- Polyunsaturated Fat: 1.57g
- Carbohydrates: 52.63g
- Fiber: 3.81g
- Sugar: 14.57g
- Protein: 8.39g
- Cholesterol: 52.62mg
- Sodium: 275.87mg
- Calcium: 121.07mg
- Potassium: 197.54mg
- Iron: 2.61mg
- Vitamin A: 167.54µg
- Vitamin C: 0.72mg
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Breads & Doughs
Breads & Doughs
A sweet and fall-flavored oat scones recipe made with a mix of rolled oats, crystallized ginger, pumpkin spices and pumpkin puree!