These oven-baked scones are a lightly sweet, little biscuit type cake (these are unlike the American version of a scone that’s made with yeast dough, deep fried and drizzled with honey.) These are great for a holiday breakfast (or any day of the week for that matter!) They are delicious served warm with jam or honey!
Typically, scones are made with flour, milk or buttermilk, eggs, butter, salt, baking soda, and sugar. This baked scone recipe is made with oats and brown sugar so the flavor and texture are perfect! The dry ingredients are combined, then the butter is cut in with a Pastry Cutter
This oven-baked scone recipe is my mom’s recipe. We call them “Nana’s Scones.” My tweak is the addition of the vanilla bean glaze. They are so simple to make, yet look and taste like they came from a specialty bakery in Scotland!
Into a medium bowl, put:
1 ¼ c. dry oats
1 ½ c. flour
1 t. soda
½ t. salt
1/3 c. brown sugar
Stir dry ingredients together. Cut in:
2/3 c. butter using a Pastry Cutter
When the mixture resembles coarse crumbs, gently stir in ½ c. buttermilk.
Press the dough onto a parchment lined cookie sheet into a 9” diameter circle, about 1/2″ thick. Score into 8 wedges with a knife. Bake on a parchment lined baking sheet at 400° for 15 minutes or until golden. Remove from oven and set the wedges onto a wire rack.
Vanilla Bean Glaze:
While the scone is baking, make a slit down the length of 1/2 of a vanilla bean with a sharp knife. With the edge of the knife, scrape out the vanilla seeds. There won’t be a lot, but this vanilla “caviar” is full of flavor!
Put the vanilla “caviar” into 3 T. warm milk and allow to stand while the scone is baking.
After the scone comes out of the oven and is cooling on the wire racks, add a dash of salt and about 1/2 – 3/4 c. powdered sugar to the vanilla/milk mixture. You only need to add enough sugar to make it easy to drizzle over the scone. You can add a little drizzle of milk if it seems too thick. It should be about this consistency…(see photo below.)
When the scones have cooled a bit, drizzle them with the delicious glaze while they are still on the cooling rack.
