Oatmeal Scones (with Variations)

my friend, Doug sent me the following recipes, and I am happy to include them here. The scones recipes are from America's Test Kitchen:

Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.


Oatmeal Scones with Dried Cherries and Hazelnuts
Follow the recipe for Oatmeal Scones, reducing the oats to 1 ¼ cups, toasting ¼ cup coarsely chopped skinned hazelnuts with the oats, and adding ½ cup chopped dried sour cherries to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.



Apricot-Almond Oatmeal Scones
Follow the recipe for Oatmeal Scones, reducing the oats to 1 cup, toasting ½ cup slivered almonds with the oats, and adding ½ cup chopped dried apricots to the flour/butter mixture along with the toasted oats and nuts.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.



Cinnamon-Raisin Oatmeal Scones
Follow the recipe for Oatmeal Scones, adding ¼ teaspoon ground cinnamon to the dry ingredients and ½ cup raisins to the flour/butter mixture along with the toasted oats.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.



Glazed Maple-Pecan Oatmeal Scones
Follow the recipe for Oatmeal Scones, toasting ½ cup chopped pecans with the oats, whisking ¼ cup maple syrup into the milk/cream/egg mixture, and omitting the sugar. When the scones have cooled, whisk 3 tablespoons maple syrup and ½ cup confectioners' sugar in a small bowl until combined; drizzle the glaze over the scones.
Oatmeal Scones
Makes 8 scones
This recipe was developed using Gold Medal unbleached all-purpose flour; best results will be achieved if you use the same or a similar flour, such as Pillsbury unbleached. King Arthur flour has more protein; if you use it, add an extra 1 to 2 tablespoons milk. Half-and-half is a suitable substitute for the milk/cream combination.
1 ½ cups (4 ½ ounces) old-fashioned rolled oats or quick oats
¼ cup whole milk
¼ cup heavy cream
1 large egg
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1/3 cup (2 ¼ ounces) sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
½ teaspoon salt
10 tablespoons cold unsalted butter, cut into ½-inch cubes
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast in the oven until fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats have cooled, measure out 2 tablespoons (for dusting the work surface and the dough) and set aside.
2. Whisk the milk, cream, and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
3. Pulse the flour, 1/3 cup sugar, baking powder, and salt in a food processor until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and pulse until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Mix the dough by hand in the bowl until the dough forms a cohesive mass.
4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat into a 7-inch circle about 1 inch thick. Using a bench scraper or chef's knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool the scones on the baking sheet on a wire rack for 5 minutes, then remove the scones to a rack and cool to room temperature, about 30 minutes. Serve.