15 Minute Oatmeal Scones

Remember when I ate a scone and an elephant ear at the Puyallup Fair last September?

I do. While my hankering for elephants ears has tapered off, my love for scones has increased immensely. Something about the flaky, buttery texture of a good scone keeps me coming back for more. Don’t even get me started on the jam.

Until today however, I had never attempted to make my own. See the truth is, baking scares me a little bit. I much prefer to cook.

Sounds blasphemous doesn’t it? But it’s so much easier to mess up while baking then it is for cooking. I prefer the fluid languidness that comes with cooking. You can stick with recipes, or venture out on your own. Feel like red pepper flakes today? Add ‘em in. Hate rosemary? Leave it out. The same idea can’t replied be applied to baking. There are strict guidelines!

I found this recipe to be an absolutely perfect foray into the art of scone baking. The ingredient list is simple and the directions are straightforward. In other words, it’s idiot proof. I’m actually thinking about making these for Thanksgiving!

Some advice on cutting butter in: read this article. Would you laugh at me if I said I didn’t know how to cut butter in? After reading the article, I discovered that I did have this lovely butter cutting tool! Now I know what it’s used for!

I suggest eating one of these with a cup of chamomile tea, Ingrid Michaelson playing in the background, and if you can swing it some pouring down rain. But don’t just take my word for it…

15 Minute Oatmeal Scones by Eat, Live, Run

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. Pour in the milk and stir only until combined.

Pat sticky oat mixture into four pieces on a lined baking sheet and bake at 475 for twelve minutes, or until golden.


Filed under Food, Food Photography, Photography, Recipes

4 responses to “15 Minute Oatmeal Scones

  1. All one needs to cut butter in is two knives held together. A butter cutting tool just sounds stressful… It sounds to me like trying to shoot a fly with a canon. Still, the scones look lovely.

    • postgradmel

      That was actually one of the suggestions I read in the article about how to cut butter! But then I realized I had that neat tool (in the photo above) and got super, nerdily excited. It was actually quite simple…basically just mashing the butter into the mixture. But thank you!

  2. courtenayfolk

    I read this about an hour ago and went to my kitchen and made some. But I love sweet, well not super sweet but not salty, scones, so I added shredded coconut and a little sugar substitute and they were delicious! I also made it with whole wheat flour. Yummy! Thanks for sharing!

    • postgradmel

      Oooh…that sounds awesome! I debated using some whole wheat flour and potentially throwing some other fun stuff in, but I thought I’d stick with the original recipe to see how it turned out on its own.

      I do think these scones have more of a savory taste to them, but I was in the mood for something sweet too so I added some homemade jam on top. I guess the nice thing about them is that they can go either way. I hope to venture into more complex scone baking soon! :)

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