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Nutrition Facts
Serving Size 1 (68g) Recipe makes 8 servings
Calories 183
Calories from Fat 42		(23%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 359mg		14%
Potassium 176mg		5%
Total Carbohydrate 31.7g		10%
	Dietary Fiber 4.2g	16%
	Sugars 4.6g
Protein 5.9g		11%
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Cooked Oatmeal Scones

Recipe #46876 | 30 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Nov 19, 2002

Most scones ARE cooked; they're better that way. What I mean, of course, is that these are made with leftover cooked oatmeal. The only way to get leftover oatmeal in my house is to make extra and hide enough for these right away. There is nothing more comforting on a cold winter morning than a big bowl of oatmeal - except for these scones, with a little butter and honey and a nice pot of tea.

SERVES 8 -12 (change servings and units)

Ingredients

2 tablespoons butter
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk
1 3/4 cups whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

Directions

1
Melt the butter and honey together, and mix them into the cool, cooked oatmeal.
2
Mix in the milk, half at a time.
3
Mix the flour, baking powder, and salt.
4
You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.
5
Mix the flour into the oatmeal.
6
If the mixture seems too moist, add a little more flour.
7
(This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands.
8
Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

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Featured Reviews for This Recipe

From: Deb G

On Nov 28, 2008

I'm enjoying these for breakfast. I made exactly by the recipe except that I added about a half a cup of dried cranberries which I stirred into the flour mixture before adding to the wet ingreds. My favorite way to serve them is to split them, spread a little butter on each half, and toast them under the broiler until a little browned around the edges. These are really easy to make. I used a third of a cup measuring scoop which made 9 scones. Thanks for posting.

0 people found this review helpful

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From: tmcmuse

On Sep 5, 2008

delicious and easy. i used brown sugar and white flour as i didn't have honey and whole wheat flour around. they were very quick to put together as well as tasty. thanks for the recipe.

1 person found this review helpful

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From: Mysterygirl

On Mar 4, 2004

Excellent! DH loves scones but is very picky because he says too many people overbake them. I baked these for 18 minutes and they were perfect. So tender, very tasty. I did have to add extra flour as it's very damp here today but they turned out wonderful. I always put dried fruit like dates or walnuts in my oatmeal so they were also in the scones and it worked out fine. I can tell that I will be making these a lot around my house. Very easy, very tasty and so tender. Thanks for posting.

8 people found this review helpful

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From: ladypit

On Jul 14, 2004

I used your Oatmeal Cooked in a Rice Cooker #86820 recipe to make the oatmeal. It was still warm when I mixed this, and that was fine. I used 1/4 cup whole wheat flour and 1/2 cup soy flour, and finished them out with white. (Always upsetting when I run out of whole wheat flour!) They had a lovely flavor and texture. I'm taking 1 to my co-worker who is diabetic (and never gets the home baked goodies people bring) and sharing the rest with my kids. Excellent! I think I've started on a kick of making tons of your recipes. They are so good!

7 people found this review helpful

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