Rich and tender oatmeal scones from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 02, 2020

    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. 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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