Oatmeal scones from Cook's Illustrated Annual Edition 2003 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 14, 2019

    Very nice scones - really good oat flavor and nicely moist. Best on the first day but still OK on the second. Not too sweet - if you like sweet, they benefit from being sprinkled with coarse sugar before baking or being eaten with jam or honey. The recipe suggests using the food processor to cut in the butter which is quick and easy works fine - the scones have come out flakier, though, when I've used my fingers to work in the butter. Freezing unbaked scones and baking them direct from the freezer has worked well. As hillsboroks noted under the Apricot-Almond and Cinnamon-Raisin variations for this recipe, these tend to overcook on the bottoms during baking - using an insulated baking sheet (or stacking 2 half-sheet pans) and moving the oven rack a slot or two up from center has helped control that. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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