Guess what? Oatmeal just got waaaay cooler.
I mean, oatmeal is cool and all. Especially on chilly mornings and especially when loaded up with every topping imaginable. It’s also pretty cool in cookie form. But what’s not cool in cookie form?
Today though, I want to present you with these fifteen minute oatmeal scones. They’re flaky, they’re crusty, and they go really, really well with spicy acorn squash bisque. They also serve as lovely vehicles for dark chocolate sandwiches.
Ladies and gentlemen, start your timers.
Fifteen minutes. Ready, set, GO!
Mix dry ingredients: 15 seconds.
Cut in butter: 20 seconds.
Pour in milk and make a wet, shaggy ball: 1 minute.
Pat down on a baking sheet: 15 seconds.
Bake: 12 minutes.
Fifteen Minute Oatmeal Scones
Makes 4 scones
1/2 cup old fashioned oats
1/2 tsp salt
2 T butter
1/2 cup milk
2/3 cup flour
1 tsp baking powder
Mix together the oats, salt, baking powder and flour in a large bowl. Cut in the butter and work with your fingers so the mixture resembles cornmeal. Pour in the milk and stir only until combined.
Pat sticky ball down on a lined baking sheet and bake at 475 for twelve minutes, or until golden.