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Dessert

Oatmeal Scones

A baked oat-based scone made by kneading cold porridge with flour, rolling, cutting, baking, and serving hot with butter or treacle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Oatmeal Scones

Ingredients

Directions

Prepare

  1. Knead enough flour into the cold porridge to form a paste.

  2. Roll the mixture out to about ½ inch thick.

  3. Cut into triangular pieces.

Bake and serve

  1. Bake on a greased griddle or in the oven until cooked through.

  2. Serve hot, split open and buttered, or spread with treacle.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cold porridge
Provides the bulk and moisture that give the scones their soft, tender crumb.
Flour
Binds the porridge into a workable dough that holds its shape when rolled and cut.

The step that matters

Kneading flour into the porridge. Enough flour must be worked in to form a paste that holds together. Too little leaves a sticky dough that spreads and falls apart, while too much makes the scones dense and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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