Hearty oatmeal scones that are simple and delicious!
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Cut in shortening and mix until just a few chunks remain. Add buttermilk and vanilla extract; stir until combined.
Shape dough into individual scones, about 3 inches across and 1 inch thick. Arrange on the prepared baking sheet.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool for 5 minutes before lightly dusting with powdered sugar.
Per Serving: 354 calories; protein 6g; carbohydrates 49.3g; fat 14.8g; cholesterol 1.2mg; sodium 462.1mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.